Russian Dumplings with Potato Filling

Summary

Ingredients

• 1 kg flour
• 4 egg (s)
• 1 teaspoon salt
• 1 glass milk

For the filling:

• 500 g potato (s)
• 2 large onions
• salt
• 50 g sunflower oil
• nutmeg
• 2 bay leaves

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Instructions

1. Make a pasta dough from flour, eggs, salt, milk and water (add slowly when kneading) and cover the dough in a bowl for 30 minutes.
2. Cook the potatoes in their skins until cooked. Then process into mashed potatoes. Fry the onions in the sunflower oil a little darker than golden yellow on level 3 (electric stove), but do not burn. Pour hot over the mashed potatoes, stir and season with salt and nutmeg.
3. Roll out the dough thinly and cut out circles with a large floured drinking glass. Put some filling in the middle of each circle, fold over and press the edges together firmly.
4. Bring the water with 2 bay leaves to the boil in a large saucepan, carefully slide the vareniki into it and let it simmer for about 5 minutes over medium heat in gently boiling water until they float on top.
5. Serve with crème fraîche.