Vareniki

Ingredients for 4 servings:

• 800 g flour
• 4 eggs
• 1 tsp, leveled salt
• 300 ml milk or water
• 15 large potatoes
• 1 pinch of nutmeg
• 1 pinch of salt
• 2 large onions
• Fat, for frying
• Water, for cooking
• e.g. sour cream

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Dumplings with potato filling

Knead the flour, milk, eggs, and salt into a dough and let it rest for 20-30 minutes. In the meantime, finely dice the onions, fry them lightly, and set aside. Peel and boil the potatoes, then mash them. Stir in the fried onions, a pinch of nutmeg, and salt. Roll out the dough thinly and cut out round discs. Spread some of the mashed potato mixture with a teaspoon and fold the disc into a dumpling, pressing the edges firmly together. Cook the vareniki until they rise to the surface; then cook for another minute. Heat margarine, butter, or oil in a pan and fry the vareniki briefly. Serve with sour cream. Serve with lamb’s lettuce. Tip: The vareniki can also be filled with cream cheese, meat, or cherries. I always make the vareniki with milk because I like them better that way.