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An aerial view of a white ceramic bowl filled with gluten free, FODMAP friendly Varenyky. They have been pan fried, with golden brown crispy surfaces. They are topped with sour cream, dill and chilli oil. The bowl sits atop a dark grey metal backdrop.

Gluten free Varenyky with potato cheese filling

Gum free, vegetarian, no added nuts
Makes 40 medium or 70-80 small Vareniki
Serves 8-10 people
5 from 4
Prep Time 30 minutes
Cook Time 30 minutes
Rolling and filling time 1 hour 30 minutes
Course Main Course
Cuisine Ukrainian
Servings 8 people

Ingredients
  

For the potato and cheese filling:

  • 1 kg all-rounder potatoes I used Sebago
  • 150 g vintage sharp cheddar (vegetarian if it needs to be)
  • 50 g butter or 2 tablespoons oil of choice
  • Green leaves of 1-2 leeks thoroughly washed and finely chopped
  • 1 bunch spring onion green chopped
  • 1/2 teaspoon salt I used table salt
  • 1/4 teaspoon ground nutmeg optional but delicious

For the dough:

  • 320 g (2 cups) fine white rice flour
  • 60 g (1/2 cup) tapioca flour
  • 1 teaspoon fine salt I used table salt
  • 15 g psyllium husk powder
  • 1 tablespoon oil of choice I used vegetable
  • 75 g lactose free or regular sour cream, see notes
  • 375 ml (1 1/2 cups) boiling water, see notes

To finish:

  • Extra lactose free sour cream
  • Dill chopped

Instructions
 

To make the potato and cheese filling:

  • Boil the potatoes in a large pot of salted water until you can easily slide a knife straight through, about 15-20 minutes depending on the size of the potatoes. Set aside to cool slightly.
  • While you’re waiting, heat a large skillet over a medium heat and add the butter or oil. Once warmed, add the leek and spring onion greens. Cook for 5 minutes or until the greens have softened a little, then add 250ml (1 cup) of water and pop a lid on. Leek greens are tougher than leek whites, so they need to be steamed to make them nice and soft. After about 10 minutes or when the water has nearly evaporated, remove the lid and continue to cook until the water is gone and soft, dark greens are left. Remove from the heat and allow to cool.
  • Carefully (they will still be hot) remove the skin from the potatoes and use a ricer or a masher to make them into mash. Add the cheese while the potatoes are hot so it melts into the mixer.
  • Add the nutmeg, salt and pepper and wilted greens to the potato mixture and stir to combine. Taste and adjust for seasoning and set aside while you make the dough.

To make the dough:

  • Combine flours, salt, psyllium husk powder, oil and sour cream in a large bowl. Stir, then add 250ml (1 cup) of boiling water. Stir again to combine, then add the remaining 125ml (1/2 cup) boiling water if you need it. I always add the full amount, but you might need less. If in doubt, err on the side of caution – you can always add more water later.
  • Turn mixture out onto a clean, dry benchtop. Allow it to cool for a minute or two before beginning to knead with your hands. It will be hot, so be careful. Continue kneading until a smooth and pliable dough forms. If it doesn’t, add half a tablespoon of hot water at a time until you reach a good consistency. When the dough is juicy, moist and smooth, cover it with a plastic bag and allow it to sit for 10 minutes.
  • Tear off a golf-ball-sized piece of dough and cover the remainder. Roll dough out on a well-floured surface until it is as thin as you want it, keeping in mind it swells a little during cooking. The amount that this recipe makes assumes you will roll your dough 2.5mm thick or less (it’s a very elastic dough).
  • Use a medium-sized circular cookie cutter (or an upside-down glass) to cut out rounds of dough. Use a wet finger to moisten around the edge of each wrapper, then fill it with 1/2-1 tablespoon of filling, aligned to one side of the circle but with a gap to seal the dumpling. Once you have added the filling, fold one half of the wrapper onto the other and press thoroughly to seal the edges together. Watertight seals are important so that your vareniki innards don’t become soggy. Repeat with the remaining dough and filling, re-rolling any excess dough as you work. You might need to moisten trimmings with wet fingers to return it to its pliable glory.
  • You can boil your vareniki or freeze them for a rainy day. To boil, bring a medium sized saucepan of salted water to a simmer. Add the vareniki, 5 or 6 at a time. Cook for 2 minutes (a little longer for frozen) then gently retrieve from the water and place in a sieve to drain. If you’re cooking lots, it can help to lightly oil the sieve to prevent them from sticking as they cool. It can also help to refresh the boiling water every now and again to prevent it from getting too starchy.
  • To freeze the vareniki, arrange them on 1-2 large lined baking sheets or boards that will fit in your freezer. Once the individual dumplings are frozen, transfer them to a container or a zip lock bag. This will prevent them getting stuck to each other as you cook them from frozen.
  • As an option, you can fry the boiled dumplings in some butter or oil to create crispy, browned edges and a decadent finish. Either way, serve with extra sour cream, chopped dill and maybe a squeeze of lemon.

Notes

Keyword FODMAP friendly, gluten free, gluten free dumplings, gluten free varenyky, Vegetarian
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