Potato Vareniki with Fried Onions

Ingredients

• 2 lbs Potatoes, peeled and boiled
• 1 large Onion, finely chopped
• 2 cups Flour (gluten-free blend)
• 2 tbsp Oil
• 1/2 cup Water
• to taste Salt and pepper
• to taste Dairy-free sour cream (optional)

Instructions

1. 1Place the 2 lbs Potatoes, peeled and boiled, into a large bowl and mash them until smooth. Add half of the 1 large Onion, finely chopped, to the mashed potatoes. Stir to combine and season with salt and pepper to taste.
2. 2In a separate bowl, combine the 2 cups Flour (gluten-free blend), 1/2 cup Water, and 1 tbsp of the Oil. Mix until a dough forms, then knead on a lightly floured surface for 5 minutes until smooth and elastic. Cover the dough and let it rest for 15 minutes.
3. 3Divide the rested dough into equal portions. On a lightly floured surface, roll each portion thinly and use a round cutter (about 3 inches in diameter) to cut out circles.
4. 4Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, ensuring no filling can escape.
5. 5Bring a large heavy-bottomed pot of salted water to a rolling boil over high heat. Carefully add the formed vareniki to the boiling water, ensuring not to overcrowd the pot. Cook for 5-7 minutes, or until the vareniki float to the surface and the dough appears cooked through.
6. 6While the vareniki are cooking, heat the remaining 1 tbsp of Oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the remaining half of the 1 large Onion, finely chopped, and sauté for 5-8 minutes, stirring occasionally, until golden brown and crispy.
7. 7Using a slotted spoon, carefully remove the cooked vareniki from the boiling water. Serve the vareniki immediately, topped with the crispy fried onions. Add dairy-free sour cream (optional) if desired.

Substitutions

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