Pumpkin Dumplings
They’ll become a favorite dish during fasting days! Meatless pumpkin vareniki are great for vegetarians, for fasting days, and they brighten up everyday menus. Simple ingredients, simple to make. The elastic dough shapes easily and doesn’t fall apart. With a vegetable filling - very tasty!
Updated : 12 March, 2026
Easy
About 1 hour.
Ingredients
Dough
100 milliliters
Water
1 teaspoon
Vegetable oil
to taste
Salt
165 grams
Wheat flour
Filling
250 grams
Pumpkin
1
Onions
2 tablespoon
Vegetable oil
to taste
Salt
50 grams
Tofu
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make meatless pumpkin and onion vareniki? Prepare the ingredients for the filling. Use refined vegetable oil. Add tofu to taste or skip it. For a non-fasting version, you can add hard cheese or curd.
Step 2
Wash the peeled onion. Cut it into small cubes.
Step 3
Wash the pumpkin, peel it, and remove the seeds. Grate it on a coarse grater.
Step 4
Add vegetable oil to a skillet and sauté the onion, stirring, until moderately soft.
Step 5
Add the pumpkin to the skillet and stir. Stew the pumpkin with the onion over medium heat, stirring, until completely soft. If needed, add a spoonful of hot water during cooking. Salt the filling and mix.
Step 6
Grate the tofu on a coarse grater, add it to the filling, and mix. Warm the mixture over low heat for 1 minute. Let the filling cool.
Step 7
Measure out the ingredients for the dough. Use odorless vegetable oil. Warm the water slightly - this will make the dough softer.
Step 8
Dissolve the salt in the warm water.
Step 9
Sift the flour into a bowl. Set aside a little flour, since you may need less (or more). It’s better to add flour during kneading. Make a well in the flour and pour in the warm salted water.
Step 10
Add the vegetable oil - it will make the dough elastic.
Step 11
Mix the dough with a spoon. Add the remaining flour little by little, kneading by hand.
Step 12
Knead the dough for about 10 minutes. It should be smooth and moderately firm. Wrap the dough in a bag or plastic wrap and let it rest on the table for 30 minutes. During this time the gluten develops and the dough becomes more pliable and elastic.
Step 13
Dust the table with flour and roll the dough into a thin sheet. I divided the dough into 2 parts and rolled them one at a time. Cut circles with a glass or a cutter of a suitable diameter.
Step 14
Place filling onto each circle.
Step 15
Bring the edges together and pinch tightly in your preferred way.
Step 16
Bring water to a boil in a pot and salt it. How much water do you need? For cooking 500 g (about 1.1 lb) of vareniki, you’ll need about 1.5-2 liters (about 6-8 cups) of water. Drop in the vareniki and stir so they don’t stick to the bottom. After the water returns to a boil, cook over moderate heat for about 3-4 minutes.
Step 17
Remove the vareniki with a slotted spoon onto a plate. If desired, drizzle with a little olive oil or any vegetable oil. Sprinkle with finely chopped fragrant herbs and serve. Enjoy your meal!
Author note
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