Vegan Russian Potato and Mushroom Vareniki (Dumplings)

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Warm Water
• 2 tablespoons Olive Oil
• about 680 g Potatoes
• about 225 g Mushrooms
• 1 medium Onion
• 0.5 cup Vegetable Broth
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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, 1 cup of Warm Water, and 2 tablespoons of Olive Oil. Mix until a shaggy dough forms, then turn it out onto a clean surface and knead for 8-10 minutes until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
2. 2While the dough rests, peel and cut the about 680 g Potatoes into 2.54 cm chunks. Place the potato chunks in a medium pot and cover with cold water. Bring to a boil over high heat (204.4°C/200°C) and cook for 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly and mash them until smooth. Set aside.
3. 3Finely chop the 1 medium Onion and slice the about 225 g Mushrooms. Heat a 25.4 cm skillet over medium-high heat (190.6°C/190°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned. Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, until they have released their liquid and are browned. Pour in the 0.5 cup of Vegetable Broth and scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the liquid has mostly evaporated.
4. 4Add the cooked onion and mushroom mixture to the mashed potatoes. Stir in the 1 teaspoon of Salt and 0.5 teaspoon of Black Pepper until well combined. Taste the filling and add more salt or pepper if desired. Let the filling cool slightly.
5. 5On a lightly floured surface, roll out the rested dough thinly, about 0.3175 cm thick. Use a 7.62 cm round cutter or the rim of a glass to cut out circles from the dough. Place about 1 tablespoon of the potato and mushroom filling in the center of each dough circle.
6. 6Fold each dough circle in half to create a half-moon shape, enclosing the filling. Press the edges firmly together to seal, ensuring there are no gaps. You can crimp the edges with a fork for extra security.
7. 7Fill a large heavy-bottomed pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat (100°C/100°C). Carefully add the vareniki to the boiling water in batches, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the vareniki float to the surface and the dough appears cooked through. Use a slotted spoon to remove the cooked vareniki from the water.

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