Are you ready to embark on a culinary adventure that brings the heart of Ukraine right to your kitchen? Dive into the delightful world of gluten-free varenyky, where tender dumplings meet a creamy potato and cheese filling that’s not only delicious but also FODMAP friendly! This recipe is perfect for anyone craving comfort food without the gluten or digestive worries. With just 45 minutes of your time, you can impress your family and friends with these charming half-moon dumplings that are sure to become a new favorite. So, let’s roll up our sleeves and get cooking!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Ukrainian
Serves: 4 servings
Ingredients
- 2 cups gluten-free flour
- 1 cup water
- 2 potatoes, boiled and mashed
- 100g cheese, grated
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare the potato filling by boiling 2 potatoes until soft and tender. Drain and mash the potatoes thoroughly, ensuring no lumps remain.
- Grate 100g of cheese (preferably a low-FODMAP cheese like lactose-free cheddar or parmesan) and mix it into the mashed potatoes. Season with salt and black pepper to taste.
- In a large mixing bowl, combine gluten-free flour with water, kneading until a smooth, elastic dough forms. If the dough feels too dry, add water incrementally; if too wet, add more flour.
- Roll out the gluten-free dough on a floured surface to approximately 1/8 inch thickness. Use a round cookie cutter or glass to cut circular dough shapes.
- Place a small spoonful of potato and cheese filling in the center of each dough circle. Carefully fold the dough over to create a half-moon shape, pinching edges firmly to seal.
- Bring a large pot of salted water to a gentle boil. Carefully drop the varenyky into the water, cooking for 3-4 minutes until they float to the surface.
- Remove varenyky with a slotted spoon, draining excess water. Brush lightly with olive oil to prevent sticking.
- Serve hot, optionally garnishing with additional grated cheese or fresh herbs if desired.
Tips
- Choose the Right Cheese: For the best flavor and to keep it FODMAP friendly, opt for lactose-free cheddar or parmesan. This will enhance the filling without causing digestive discomfort.
- Perfecting the Dough: Gluten-free flour can vary in absorbency. When mixing your dough, add water gradually until you achieve a smooth, elastic texture. If you find the dough too sticky, sprinkle in a little more flour.
- Rolling Technique: To ensure even thickness, roll out the dough between two sheets of parchment paper. This prevents it from sticking and makes it easier to cut out your circles.
- Sealing the Edges: When folding the dough over the filling, ensure you pinch the edges firmly to avoid any leaks during cooking. A little water on your fingers can help seal them better.
- Cooking in Batches: Avoid overcrowding the pot while boiling your varenyky. Cook them in small batches to ensure they have enough space to float freely, which helps them cook evenly.
- Serving Suggestions: For an extra touch, serve your varenyky with a dollop of sour cream or a sprinkle of fresh herbs like dill or parsley. This adds a burst of flavor that complements the dish beautifully.
- Freezing for Later: If you have leftovers or want to meal prep, freeze uncooked varenyky on a baking sheet before transferring them to a freezer bag. They can be cooked straight from frozen—just add an extra minute or two to the boiling time!
Nutrition Facts
Calories: 290kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
