Vegetarian Potato & Fried Onion Dumplings
Homemade dumplings with a simple egg-free dough, filled with mashed potato and fried onions. Can be frozen before cooking.
- Time
- 1 h 10 min
- Serving
- 748 kcal
- Ingredients
- ≈ $0.71
- Protein
- 19 g
Ingredients
- 1 Wheat flour 120 g
- 2 Salt 2 g
- 3 Sunflower oil 12 ml
- 4 Potatoes≈ $2.19 per kg 260 g
- 5 Onions≈ $1.60 per kg 90 g
- 6 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix 2 cups flour, 1 g salt, 5 g oil, and 65 ml warm water. Knead into a smooth dough and rest under plastic wrap for 20 minutes.
Peel and chop potatoes4, then boil for 18–20 minutes until tender.
Finely chop onions5 and fry in the remaining oil for 8 minutes until golden.
Mash the potatoes4, mix with half the onions5, salt, and pepper. Cool the filling for 5 minutes.
Roll out the dough thinly, cut into rounds, add filling, and pinch the edges to seal.
Boil dumplings in salted water for 4–5 minutes after they float to the surface.
Serve with the remaining fried onions5.
Tips
- Why it works
- Leave the dough under cling film so it becomes elastic and doesn't tear when rolled. If you don't let it rest, the rounds come out unevenly thin.
- Substitutions
- Swap the onion for 80 g of green onion (cut into rings), it's milder and won't burn. Swap the potato for 250 g of sweet potato (cubed), the filling will be sweeter.
- Common mistakes
- The vareniki are undercooked if they stay firm inside or the dough doesn't give when you press with a fork. Check 3 minutes after they float.
- Storing and reheating
- Keep in the fridge for 2 days, in the freezer for up to a month. Thaw in room-temperature water for 10 minutes, then boil for 2 minutes. Fresh ones are best eaten within 1 day.
- Serve with
- Serve with 100 g of sour cream and 50 g of fresh parsley, chopped with a knife. Or add 30 g of grated cheese to the plate before serving.
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