Italians call them ravioli, Germans call them Maultaschen, Tibetans call them momos and Ukrainians call them VARENIKI. Each country prepares them with a special twist. And we as OISMAK added our own plot twist for you: New Roots La Cotta and New Roots La Fraîche. Enjoy the result of our collaboration with the Swiss vegan creamery New Roots!
Season: Fall and Winter
Total cooking time: 1h
Ingredients for 20 pieces (4 people):
For the dough
250 wheat flour
1 tsp salt
1 tbsp vegetable oil
125 g water
For the filling:
250 g potatoes
2 onions
3 g parsley
50 g New Roots La Cotta
salt
pepper
nutmeg
For the topping:
Fried onions
Instructions:
Mix wheat flour, salt, and oil in a bowl. Add water little by little until you have a smooth dough. Cover the dough with a clean kitchen towel and let it sit at room temperature for 30 minutes.
Bring a pot of salted water to a boil. Peel and cut the potatoes into equal-sized chunks. Cook potatoes until soft.
In the meantime, peel and finely chop the onion, then sauté until translucent.
Drain the potatoes and mash them in a bowl. Add sautéed onion, chopped herbs, and New Roots La Cotta. Season the filling with nutmeg, salt, and pepper to taste.
Flour your working surface and roll out the dough into a thin log of roughly 2 cm (0.8 inches). Divide into 20 pieces. Roll out each dough into a thin disk. Place one tablespoon of the filling in the center of every dough circle. Lightly wet the outer edges and carefully fold the dough over the filling. Press the edges together with your fingers or use a fork to seal the filling.
Again, bring a pot of salted water to a boil. Cook vareniki over medium heat for approx. 3-5 minutes until they float on the surface, then drain.
Serve your vareniki with vegan New Roots La Fraîche and fried onions. Garnish with dill and season with fresh pepper to taste.
Nutritional values per person : 222 kcal | 6 g protein | 34 g carbs | 7 g fat | 4 g fiber
CO2 Emissions: 425 g per person, 85 g per Vareniki