Vegan Varenyky with Sauerkraut Filling
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g plain flour
- 150 ml water
- 300 g sauerkraut
- 2 onion
- 3 tbsp vegetable oil
- 1 tsp caraway seeds
Nutrition (per serving)
- Calories
- 476 kcal
- Protein
- 11.2 g
- Carbohydrate
- 82.1 g
- of which sugars
- 6.5 g
- Fat
- 11.8 g
- of which saturates
- 1 g
- Fibre
- 6.6 g
- Salt
- 1.25 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 in a splash of oil for 3-4 minutes, then add the sauerkraut and caraway seeds and cook for 6-8 minutes. 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 sauerkraut 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.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.