Potato and Onion Dumplings

Ingredients

Potatoes 750 g

Onions 250 g

Ground black pepper to taste

Ground red pepper to taste

Salt to taste

For the dough:

Flour 500 g

Eggs 2

Water 200 ml

Salt to taste

For frying:

Onions 4

Vegetable oil 1/4 cup

Sift the flour. Make a well in the center and add the eggs. Add salt to the water and stir. Add water to the flour and knead the dough. Wrap the dough in plastic wrap and let rest for 1 hour.

Peel the potatoes. Grate on a medium grater. Squeeze the water. Finely chop the onion and combine with the potatoes, season with salt. Squeeze the water. Add pepper to taste and stir.

Divide the dough into 2 halves. Roll each dough into a circle and cut out identical circles with a glass. The dough should be rolled out slightly thicker than for vareniki filled with boiled potatoes.

Place the potato and onion filling into each circle and seal the vareniki, leaving a small opening at the end. Bring a large pot of water to a boil, add 2 tablespoons of vegetable oil, and season with salt. Boil the vareniki in small batches to prevent them from sticking together. Cook for about 7 minutes. Drain the vareniki in a colander.

Separately, cut the onion into half rings and fry in vegetable oil. Add the vareniki to the fried onions and stir. Sprinkle with herbs. Serve with tomato juice or adjika.

Bon appétit!