Potato Vareniki

Name: Potato Vareniki
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 3 cups all-purpose flour; 1 large egg, beaten; 2/3 cup warm water; 1 tsp salt; 2 lbs russet potatoes, peeled, diced; 4 tbsp unsalted butter; 2 medium yellow onion, finely diced; 1/2 cup sour cream

Classic dumplings stuffed with creamy mashed potatoes and sweet caramelized onions, served with sour cream.

65 minMediumServes 4480 cal/serving

RussianDinnerStovetopVegetarianHigh FiberHalal-friendlyKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

3 cups all-purpose flour
1 large egg, beaten
2/3 cup warm water
1 tsp salt
2 lbs russet potatoes, peeled, diced
4 tbsp unsalted butter
2 medium yellow onion, finely diced
1/2 cup sour cream

Instructions

1

Boil 2 lbs peeled, diced russet potatoes in salted water for 15 minutes until tender, then drain and mash with half of the 4 tbsp unsalted butter.
2

Melt remaining 4 tbsp unsalted butter in a skillet over medium heat, add 2 medium finely diced yellow onion, and cook until caramelized, then mix half into the mashed russet potatoes along with 1 tsp salt.
3

In a large bowl, combine 3 cups all-purpose flour, 1 beaten large egg, and 2/3 cup warm water to form a soft dough, then knead for 5 minutes and rest for 20 minutes.
4

Roll dough thin on a floured surface, cut out rounds, place a spoonful of potato filling in each, and pinch edges tightly to seal.
5

Boil vareniki in a large pot of salted water for 3 to 5 minutes after they float to the top.
6

Drain and serve hot topped with reserved caramelized yellow onion and a side of 1/2 cup sour cream.

Questions

Can I make Potato Vareniki dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Potato Vareniki gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Potato Vareniki keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Potato Vareniki?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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