Russian Vareniki


3 1/2 cups flour 

1 cup water

1 egg

1/2 salt of salt

4-5 medium potatoes


Combine all the ingredients in a stand mixer until it is sticky and then place on the counter and knead. 

Leave the doughty rest, you can cover it with a slightly damp tea towel. 

While dough is resting, prepare the potatoes and onions.


Peel and chop potatoes, boil in salted water until soft.

Chop 3 large onions and sauté in a large skillet with vegetable oil

Keep sauteing and stirring until you get a beautiful caramelization:

By now, the potatoes should be cooked.

Mash the potatoes and add the 1/3 of the sautéed onion & salt/pepper and mix well. 

Knead the dough once more

Cut a slice of the dough 

Work the dough between your hands and create into a long piece of dough, and then cut into little pieces.

Punch the little pieces into some flour and roll the pieces of dough into small little circles.

Fill with the potato filling:

Pinch the sides together. 

Once you have pinched all vareniki together, go back and cut another piece of dough and repeat.

You can cook these right away and serve, or you can place them on a floured and stick into the fridge until you are ready to cook that evening. Vareniki should be served right after cooking.

If you want to freeze your vareniki for another day, do so by laying them out, onto a floured tray and then sticking the tray into the freezer. Once they are frozen, you can throw them all into a zip lock bag.

To COOK the vareniki:

Boil a pot a salted water and throw in some of the vareniki, do not overcrowd the pot

Boil for 13 minutes

Toss the cooked vareniki in some butter

Serve on a plate with the caramelized onions, chopped green onions and sour cream.