Gluten-Free Vareniki with Potato and Onion Filling
Elevate your gluten-free cooking with this irresistible Gluten-Free Vareniki recipe featuring a creamy potato and caramelized onion filling. Perfect for satisfying comfort food cravings, these traditional dumplings are made with an easy-to-handle gluten-free dough, enhanced with ground psyllium husk for a soft yet elastic texture. The filling combines tender mashed potatoes with golden, buttery onions seasoned to perfection, creating a rich and savory bite in every dumpling. Whether boiled and served tender or pan-fried to golden perfection, these vareniki are a versatile and crowd-pleasing option for a hearty, gluten-free meal. Ideal for family gatherings or a special dinner treat, this recipe yields a batch of nourishing dumplings designed to impress!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Ground psyllium husk (optional but recommended for elasticity)
- 1 teaspoon Salt
- 1 large Egg
- 0.75 cup Water
- 3 medium (about 1 pound) Potatoes
- 1 large Yellow onion
- 3 tablespoons Neutral oil or vegan butter
- 1 teaspoon Salt (for filling)
- 0.5 teaspoon Black pepper
- 0.25 cup Gluten-free flour (for dusting)
Instructions
Peel and chop the potatoes into large chunks. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15 minutes.
While the potatoes cook, finely chop the onion. Heat 2 tablespoons of oil or vegan butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10-12 minutes.
Once the potatoes are tender, drain and mash them. Stir in the caramelized onions, salt, and black pepper. Set the filling aside to cool.
In a large bowl, combine the gluten-free flour, psyllium husk, and salt. Make a well in the center and add the egg and water. Mix until a dough forms. If the dough is too sticky, add a little more gluten-free flour, one tablespoon at a time.
Turn the dough out onto a floured surface and knead gently for a minute until smooth. Cover with a damp towel and let rest for 10 minutes.
Divide the dough into two portions. Roll out one portion on a floured surface until it's about 1/8-inch thick. Use a round cutter (about 3 inches in diameter) to cut circles from the dough.
Place a small spoonful of the potato and onion filling in the center of each circle. Fold the dough over to create a half-moon shape. Press the edges firmly to seal, crimping with a fork if desired.
Repeat with the remaining dough and filling, re-rolling scraps as needed. Keep the formed vareniki on a floured tray to prevent sticking.
Bring a large pot of salted water to a gentle boil. Drop the vareniki in batches, being careful not to overcrowd the pot. Cook for 4-5 minutes, stirring gently to prevent sticking. They are done when they float to the surface.
Remove the vareniki with a slotted spoon and transfer to a serving plate. Repeat with the remaining batches.
Optionally, heat the remaining 1 tablespoon of oil or vegan butter in a skillet. Lightly pan-fry the cooked vareniki for a golden crust before serving. Enjoy warm!
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 568.9 g | 207% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 23.9 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 317 mg | 24% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 7662 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
