Potato-Filled Vareniki

Ingredients

For the dough:

Flour 250 g

Egg 1

Water 1/4 cup

Salt

For the filling:

Potatoes

Bacon

Onion

Knead the dough until elastic, adding more water if needed. Let it rest for 20 minutes, then roll it out to a thickness of about 2 mm and cut into rounds.

Prepare the filling: cut the bacon or brisket into small pieces and fry well. Finely chop the onion and fry until golden brown. Mix with the mashed potatoes.

Next, form the vareniki; you can make them in advance and freeze them.

Simmer in boiling salted water for 10 minutes. A vegan version is available with an egg-less dough and a bacon-less filling.

 Bon appetit!