Ingredients

• All-purpose flour 400 g (plus 20 g for dusting)
• Water, cold 180 ml
• Egg 1 large (50 g)
• Sunflower oil, for the dough 1 tbsp
• Potatoes, peeled 800 g
• Onions, finely chopped 3 medium (360 g)
• Sunflower oil, for frying 5 tbsp (65 g)
• Salt 0.5 tsp for the dough, 1 tsp for the filling, plus some for the cooking water
• Black pepper a pinch
• Sour cream, to serve 120 g
• Water, for boiling 3 l

Instructions

1. 1

   Mix the flour with 0.5 tsp salt, add the egg, 1 tbsp oil and the water, and knead for 8-10 minutes into a smooth, firm dough. Cover and rest for 30 minutes.

2. 2

   Boil the potatoes in salted water for 20 minutes until soft, drain and mash them while hot.

3. 3

   Fry the onions in 5 tbsp oil over medium heat for 12-15 minutes until golden; mix one third of them into the mashed potatoes with 1 tsp salt and the pepper, and let the filling cool.

4. 4

   Roll the dough out on a floured surface to 1-2 mm and cut out 7 cm circles with a glass; knead the scraps together and roll again.

5. 5

   Put 1 heaped tsp of filling on each circle, fold it in half and pinch the edges firmly to seal. You get about 70 vareniki.

6. 6

   Cook the vareniki in batches in 3 l of boiling salted water for 4-5 minutes after they float, then lift them out with a slotted spoon.

7. 7

   Serve hot, topped with the remaining fried onion and its oil, with sour cream on the side.