Russian dumplings with potato filling

Ingredients for 4 servings:

• 1 kg flour
• 4 eggs
• 1 tsp salt
• 1 jar milk
• 500 g potatoes
• 2 large onions
• Salt
• 50 g sunflower oil
• nutmeg
• 2 bay leaves

Instructions

Working time approx. 2 hours; Rest time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Vareniki

Make a pasta dough from flour, eggs, salt, milk, and water (add slowly while kneading). Cover and let rest in a bowl for 30 minutes. Cook the potatoes in their skins until tender. Then mash them. Fry the onions in sunflower oil on level 3 (electric stove) until slightly darker than golden brown, but do not burn. Pour the hot mixture over the mashed potatoes, stir, and season with salt and nutmeg. Roll out the dough thinly and cut out circles using a large floured glass. Place a little filling in the center of each circle, fold over, and press the edges together firmly. Bring water to a boil in a large pot with 2 bay leaves. Carefully drop in the vareniki, and let it simmer in the gently simmering water over medium heat for about 5 minutes, until they float to the top. Serve with crème fraîche.