Vegan Russian Potato Dumplings (Vareniki)

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Warm Water
• 0.5 tsp Salt
• 1.5 lb Potatoes
• 1 medium Onion
• 2 tbsp Olive Oil
• 2 tbsp Vegan Butter
• 1 cup Vegan Sour Cream
• 2 tbsp Fresh Dill

Instructions

1. 1In a large bowl, combine the 3 cups of All-Purpose Flour and the 0.5 tsp Salt. Gradually add the 1 cup of Warm Water while mixing until a dough forms. Turn the dough out onto a clean surface and knead for 5 to 7 minutes, or until it is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
2. 2Place the 1.5 lb Potatoes in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes thoroughly and mash them until smooth.
3. 3While the potatoes are boiling, heat the 2 tbsp Olive Oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the 1 medium Onion, chopped, and cook, stirring occasionally, for 5 minutes, or until softened and translucent.
4. 4Add the mashed potatoes and the 2 tbsp Vegan Butter to the skillet with the softened onions. Stir everything together until well combined and creamy. Season the potato mixture with salt and pepper to your preference.
5. 5On a lightly floured surface, roll out the rested dough thinly, about 1/8-inch thick. Use a round cutter, about 3 inches in diameter, to cut out circles from the dough.
6. 6Place about 1 tablespoon of the potato filling in the center of each dough circle. Fold the dough circle in half over the filling to create a half-moon shape. Pinch the edges firmly together to seal the dumpling completely, ensuring no filling can escape during cooking.
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. Carefully add the prepared vareniki to the boiling water, being careful not to overcrowd the pot (cook in batches if necessary). Cook for 5 to 7 minutes, or until the vareniki float to the surface and the dough looks cooked through.
8. 8Using a slotted spoon, carefully remove the cooked vareniki from the pot. Serve the vegan potato dumplings immediately, topped with the 1 cup Vegan Sour Cream and sprinkled with the 2 tbsp Fresh Dill.

Related Guides