Egg-Free Russian Potato Vareniki with Mushroom Filling

Ingredients

• 2 large Potatoes
• 2 cups All-Purpose Flour
• 0.75 cup Warm Water
• 0.5 tsp Salt
• about 450 g Mushrooms
• 1 medium Onion
• 2 tbsp Vegetable Oil
• 0.5 cup Dairy-Free Sour Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 large Potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are easily pierced with a fork. Drain the water and mash the potatoes thoroughly in the pot until smooth. Set aside.
2. 2In a medium bowl, combine the 2 cups of All-Purpose Flour, 0.75 cup Warm Water, and 0.5 tsp Salt. Mix with your hands until a dough forms, then turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. Cover the dough with the bowl and let it rest for 20 minutes.
3. 3While the dough rests, prepare the filling. Finely chop the 1 medium Onion. Slice the about 450 g Mushrooms. Heat the 2 tbsp Vegetable Oil in a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the sliced mushrooms to the skillet and cook for 10-15 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender and lightly browned.
4. 4Lightly flour a clean work surface. Roll out the rested dough using a rolling pin until it is about 0.3175 cm thick. Use a 7.62 cm round cutter to cut out circles of dough. Gather any scraps, re-roll, and cut more circles until all dough is used.
5. 5Place about 1 tablespoon of the mushroom filling onto the center of each dough circle. Fold each circle in half to create a semi-circle, pressing the edges firmly together to seal. Ensure there are no gaps to prevent the filling from escaping during cooking.
6. 6Fill a large, heavy-bottomed pot with water and add 1 tsp salt. Bring the water to a rolling boil over high heat (100°C / 100°C). Carefully add the vareniki to the boiling water, being careful not to overcrowd the pot; cook in batches if necessary. Cook for 5-7 minutes, or until the vareniki float to the surface and the dough appears cooked through.
7. 7Using a slotted spoon, remove the cooked vareniki from the pot and place them on a serving platter. Serve the vareniki hot, topped with the 0.5 cup Dairy-Free Sour Cream.

Substitutions

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