素食土豆炸洋葱饺子（瓦伦基）
无蛋简单面团的家常饺子，馅料为土豆泥和炸洋葱。可冷冻后再煮。
- 烹饪时间
- 1 小时 10 分钟
- 份量
- 748 kcal
- 材料
- ≈ $0.71
- 蛋白质
- 19 g
材料
- 1 Wheat flour 120 克
- 2 Salt 2 克
- 3 Sunflower oil 12 毫升
- 4 Potatoes≈ $2.19 每千克 260 克
- 5 Onions≈ $1.60 每千克 90 克
- 6 Ground black pepper 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将2杯面粉、1克盐、5克油和65毫升温水混合，揉成光滑面团，用保鲜膜盖好静置20分钟。
削皮切块土豆，煮18–20分钟至软烂。
将洋葱切碎，用剩余油炸8分钟至金黄色。
将土豆捣碎，加入半份洋葱、盐和胡椒拌匀，馅料冷却5分钟。
将面团薄薄地擀开，剪成圆形，放入馅料，捏紧边缘封口。
饺子浮起后再煮4–5分钟。
配上剩余的炸洋葱一起食用。
小贴士
- 为什么这样做
- 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.
- 可替换食材
- 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.
- 常见错误
- 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.
- 保存与加热
- 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.
- 搭配建议
- 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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