Wash and boil 5 potatoes with their skin on. Peel and mash them. Mix with 1 egg and 2 cups of flour. Stir until the dough is soft and not sticky. Make the filling: mince goose or duck or chicken giblets (100 grams); fry 0,5 cup of semolina in a pan over low heat, constantly stirring. When it colors golden brown, drizzle in boiling salty water and stir until the mixture looks like a thick gruel. Cool and mix it with the giblets and pepper. Place the potato dough on floured board, roll out thin (0,5 centimeter thick), cut out circles with a cup. Place the filling on the middle of them, seal the ends. Drop in the boiling salty water and boil until ready. You can use different fillings for vareniki: stewed cabbage, pilaw from rice and fried onions, chopped liver, etc.
VARENIKI IN A LITHUANIAN STYLE
Grate 8 potatoes, peeled and washed; filter the water, add cut into pieces salted pork fat (100 grams), 1 onion, fried in butter, spicery, and pepper, mix it all well. You can stew the mixture in a pan a little. Make dough (1 cup of flour, 1 egg, ¼ cup of water), roll out thin (2 millimeters thick), cut out circles and place the prepared filling on them. Seal well as it will take you longer to cook these vareniki. Fry 100 grams of salted pork fat in a pan, add 0,5 cup of sour cream and dress vareniki with this sauce.
VARENIKI WITH POTATOES
Make stiff dough from sifted flour, eggs and warm water and rest for 30-40 minutes. Make the filling: peel, boil and mash potatoes while hot, salt and mix them with the sautéed onions. Roll out the dough 2 millimeters thick. Grease the edges of the rolled dough (5-6 cm) with an egg-water mixture. Place the filling in the shape of little balls in rows. Keep 3-4 cm distance between the filling balls. Then cover the filling with the greased end of the dough and cut out vareniki with a baking cup. Drop the vareniki in the boiling salty water. When they are ready, they will float to the surface of the water. Dress with butter or sour cream before serving.
FOR DOUGH: 1 cup flour, 1 egg, ¼ cup water, salt. FOR FILLING: 5 potatoes, 1,5 onions, 1 tbs butter. FOR DRESSING: 2 tbs butter or 0,5 cup sour cream.
VARENIKI WITH POTATOES AND COTTAGE CHEESE
Mash boiled potatoes; mix them with cottage cheese and onions, fried in butter, season with salt and pepper to taste. Soak semolina in cold water. Add eggs, salt, flour and make dough mixing well. Roll it out in the shape of cubes. Place the potato filling on each cube; seal the ends in the shape of a triangle. Drop the vareniki into the boiling salty water and boil for 5-7 minutes. Then put them in a colander, pour hot water over them and drain. Dish the vareniki and dress with melted butter. Serve sour cream separately.
FOR FILLING: 5 potatoes, 250 grams of cottage cheese, 2 onions, 1 tablespoon of butter, pepper, salt. FOR DOUGH: 2 cups of flour, 1 egg, 2 tablespoons of semolina, 0,5 cup of water, salt. FOR DRESSING: 2 tablespoons of butter, 1 cup of sour cream.
POTATO DUMPLINGS WITH BRYNZA
Boil 10 potatoes with their skin on, peel, mash and place them on floured board. Add 2 cups of sifted flour, 1 egg, salt and make dough. Grate 200 grams of brynza. Divide the dough into portions and form 3 cm thick cylinders. Cut them into pieces and form circles. Place a little grated brynza on the middle of each circle, seal the ends. Drop the dumplings in the boiling salty water for 5-7 minutes, then put them in a colander and pour over with hot water. Dish the dumplings, dress with melted butter mixed with fried bread-crumbs or pork crisps and drippings. You can use cottage cheese mixed with egg yolks and salt instead of brynza.