Potato and Mushroom Vareniki with Fried Onions (Dairy-Free, Egg-Free)

Ingredients

• 3 cups All-purpose flour
• 1 tsp Salt
• 1 cup Warm water
• 2 large Potatoes, peeled and boiled
• about 225 g Mushrooms, chopped
• 1 medium Onion, chopped
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 2 tbsp Dill, chopped

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

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour and the 1 tsp of salt. Gradually add the 1 cup of warm water while mixing, then knead the mixture on a clean surface for about 5-7 minutes until a smooth dough forms. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to work with.
2. 2While the dough rests, prepare the filling. Mash the 2 large boiled potatoes in a medium bowl until smooth. In a 25.4 cm skillet, heat the 2 tbsp of olive oil over medium heat (176.7°C/175°C). Add the about 225 g of chopped mushrooms and the 1 medium chopped onion to the skillet. Cook, stirring occasionally, for 8-10 minutes until the mushrooms and onions are softened and lightly browned. Add the 2 cloves of minced garlic and cook for 1 minute more until fragrant. Remove the skillet from the heat.
3. 3Combine the mashed potatoes with the mushroom and onion mixture from the skillet. Stir in the 2 tbsp of chopped dill. Mix everything together thoroughly until well combined. This is your filling.
4. 4Lightly flour a clean surface. Take the rested dough and roll it out thinly, about 0.3175 cm thick. Use a round cutter, about 7.62 cm in diameter, to cut out circles of dough. Gather any scraps, re-roll, and cut more circles until most of the dough is used.
5. 5Place about 1 tablespoon of the potato and mushroom filling in the center of each dough circle. Moisten the edges of the dough circles with a little water. Fold each circle in half, pressing the edges firmly to seal and form a half-moon shape. Ensure there are no gaps to prevent the filling from escaping during cooking.
6. 6Bring a large pot of salted water to a rolling boil over high heat (100°C/100°C). Carefully add the vareniki to the boiling water, making sure not to overcrowd the pot; cook in batches if necessary. Boil for 5-7 minutes, or until the vareniki float to the surface and the dough appears cooked through. They will puff up slightly.
7. 7Using a slotted spoon, carefully remove the cooked vareniki from the boiling water. Serve immediately with fried onions as a topping.

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