Potato Dumplings

Ingredients

Flour 350 g

Salt 1/2 tsp

Potatoes 400 g

Carrots 100 g

Onions 2 pcs

Olive oil 30 ml

Dill 8 g

Vegetable oil 40 ml

Ground black pepper 1/4 tsp

Add salt to the flour and mix. Pour 150 ml of warm water into the flour and knead the dough. Knead the dough, but be careful not to overwork it or it will become tough. It should no longer stick to your hands but remain very soft and tender. Cover with plastic wrap and let it rest for 40-60 minutes.

Peel and boil the potatoes in salted water. Peel and finely grate the carrots and onions. Sauté the vegetables in olive oil for a few minutes. Mash the boiled potatoes with a little of the broth they were cooked in and a little vegetable oil. Add 2/3 of the sautéed potatoes, some chopped herbs, pepper, and salt to taste.

Roll the dough out in flour until it's no more than 2/3 mm thick. Divide it into circles.

Place the potato filling in the center of the circle and pinch the edges.

For a more attractive and secure finish, crimp the edges. Once the batch is done cooking, lower the vareniki into boiling, salted water. Cook for 5 minutes, remove, season with a little oil, and garnish with the remaining sautéed potatoes and herbs. Serve hot.

Enjoy!