Russian Dumplings with Potato Filling
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- Serve with crème fraîche.
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