Vegan dumplings with mashed potato or Russian vareniki is a staple in Russian cuisine. They are easy to make ultimate vegan comfort food. The traditional recipe involves butter and sour cream, but my version is dairy-free and vegan. Moreover, these dumplings with mashed potato filling are gluten-free so that everyone can enjoy them.

Vareniki, dumplings or pierogi, however you decide to call them, are delicious. The best thing is that they are versatile. You can either fry them or boil them and get two completely different results out of the same recipe. Moreover, you can easily add your twist to these vegan dumplings. I will give more details later in this blog post. Undoubtedly, dumplings with mashed potato were one of my favourite things to eat growing up. And now I can’t wait to share this simple recipe with you.

vegan mashed potato dumplings, vareniki

These vegan dumplings with mashed potato are a real treat. Soft and delicate pastry wrapped around the light, pillowy potato filling come together so beautifully. I love to dip them in vegan sour cream, which is very traditional. Another way to enjoy them would be sprinkled with caramelised onions. Also really delicious.

Diffrent ways to fill the vareniki/dumplings

You can even mix some of the fried onions in the filling to give it a little bite. Furthermore, you can really spice this recipe up in so many ways. I wanted to give you a good basic recipe to start with. But here are some options of how you can tailor this vareniki recipe based on your flavour preferences. To the mashed potato filling you can add

  • caramelised onions
  • fried mushrooms
  • chopped herbs
  • wilted spinach
  • vegan cheese
  • crumbled tofu
russian vareniki/potato dumplings

Instructions how to cook vegan potato dumplings

As I mentioned earlier, you can boil these vegan dumplings, or you can fry them. I usually go for the first option because this how my mum used to make them. And it is the more straightforward way as well. All you need is to bring a large pot of salted water to the boil, drop there your vareniki, stir them and cook them for a couple of minutes. When they start to float, you are good to go! It is best to add a slight drizzle of oil or butter gently toss the ready dumplings if you aren’t planning to eat them straight away.

If there are any dumplings left the next day delicious way to reheat them would be simply by frying them. You need a few spoons of oil, and you usually cook them until the bottom is nice and crispy and potato vareniki are heated through. Alternatively, if you want crispy bottom dumplings on the first day, this is how you will need to cook them.

How to get crispy bottom potato dumplings

Add two tablespoons of oil to the preheated pan, follow by your freshly made dumplings. Fry them till the bottom is nice and crispy, add half a cup of boiling salted water to the pan, cover the pan tightly with a lid straight away. The water should cover 1/3 of the height of your dumplings. Allow the dumplings to steam for 3-4 minutes. By this time, the water should evaporate, and vareniki should be completely cooked through. Remove the lid and allow dumplings to crisp up.

Gluten free vegan potato dumplings/russian vareniki

Vegan dumplings with mashed potato or Russian vareniki is a staple in Russian cuisine. They are easy to make ultimate comfort food. My recipe is completely vegan and gluten-free
Prep Time 30 mins
Cook Time 5 mins
Course Main Dish
Servings 2 people


  • 100 gr rice flour
  • 20 gr tapioca starch
  • 1 tbsp milled white chia seeds use white to keep the dough white otherwise any colour will work
  • 100 gr water

The filling

  • 2 medium potatoes
  • 3 tbsp oat or cashew cream


  • Boil potato till soft in salted water. Mash them with a fork, add cashew cream, season with salt and pepper 
  • Combine all the ingredients for the dough, mix well and let it sit for about 15 minutes. It should be soft and pliable, if feels too wet add more rice flour, if feels too dry add 1 tbsp of water at the time
  • Roll the dough on top of the lightly floured surface, cut the circles and place a spoonful of the filling in the middle
  • Pinch the edges of the dumpling together to seal the filling (make sure to cover the rest of the dough while you work)
  • Bring the salted water to boil and place the dumplings in the pot (a few of them at the time). Give them a good stir so they won't stick together
  • Wait till dumplings rise to the surface. Remove them with a slotted spoon. Serve straight away
Keyword dumplings, vareniki

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