Vegan Varenyky with Cabbage and Mushroom Filling
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Ingredients
- 400 g plain flour
- 150 ml water
- 300 g white cabbage
- 200 g mushrooms
- 2 onion
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 494 kcal
- Protein
- 12.8 g
- Carbohydrate
- 85.8 g
- of which sugars
- 10.1 g
- Fat
- 11.8 g
- of which saturates
- 1.1 g
- Fibre
- 6.3 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry half the chopped onion and the shredded cabbage in a splash of oil for 8-10 minutes until softened, then add the sliced mushrooms and cook for 5 minutes more. Chop finely and leave to cool.
- 2
Mix the flour, a pinch of salt and the water to form a smooth dough. Knead for 5 minutes, then roll out thinly and cut into rounds.
- 3
Spoon a little of the cabbage and mushroom filling onto each round, fold over and pinch the edges to seal firmly.
- 4
Bring a large pan of salted water to the boil and cook the varenyky in batches for 3-4 minutes until they float, then drain.
- 5
Fry the remaining chopped onion in the vegetable oil for 5 minutes until golden, then toss the varenyky through and serve.
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