Potato Vareniki (Lighter)

By adding lor cheese to the potato filling and serving with light sour cream, this recipe boosts protein content while keeping fats naturally low.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 240 g flour (approx. 2 cups) · 840 kcal in the whole recipe
• 400 g potato (approx. 2 medium, peeled) · 308 kcal in the whole recipe
• 220 g onion (2 medium, finely chopped) · 88 kcal in the whole recipe
• 150 g lor cheese · 150 kcal in the whole recipe
• 13 g olive oil (1 tbsp) · 115 kcal in the whole recipe
• 100 g light sour cream (in place of smetana) · 136 kcal in the whole recipe
• 120 ml warm water (for dough)
• Salt and black pepper to taste

Method

1. Peel and cube 400g raw potatoes, boil in salted water for 15 minutes until tender, then drain and mash.

   

2. Heat 13g olive oil in a pan, caramelize 220g chopped onions over medium-low heat for 12-15 minutes, then mix half of the onions and 150g lor cheese into the mashed potatoes with salt and black pepper.

   

3. In a bowl, mix 240g flour, 120 ml warm water, and a pinch of salt to make a smooth dough, rest for 15 minutes, then roll thin and cut into circles.

   

4. Place a portion of potato filling into each dough circle, fold into crescent shapes, and firmly pinch the edges to seal.

   

5. Boil the vareniki in salted boiling water for 3-4 minutes after they float to the top.

   

6. Serve hot topped with the remaining caramelized onions and 100g light sour cream (used in place of traditional smetana).

   

A Besly kitchen recipe — portions, macros and step photos by Besly.