Ukrainian Vareniki

Summary

Prep Time	1 hr
Cook Time	30 mins
Total Time	2 hrs
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

For the filling:

Instructions

This recipe comes from my wife`s Ukrainian grandmother and I made it the same way.
For the filling, peel, salt and boil the potatoes. In the meantime, chop two onions and fry them in butter or clarified butter until golden. When the potatoes are done, drain and mash. Mix with the quark, onions, salt, pepper and the finely chopped dill. Let cool down.
For the dough, process the flour, salt, egg, water and oil into a smooth dough and leave to rest for about 30 minutes. Roll out the dough thinly on a floured work surface and cut out circular slices with a large water glass or a dumpling shape. Cover the dough with about a tablespoon of potato filling, fold in the shape of a crescent and glue the edges together by firmly pressing together. We used dumpling shapes and lightly coated the edges with water for better gluing.
Then the blanks are boiled in boiling salted water with occasional stirring until they float on the surface. Take out with the slotted spoon and keep warm.
In a pan, fry 2 diced onions and the diced bacon, also separately, in butter and distribute this on the vareniki.
The amount is enough for 25 large dumplings.

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