Dumplings with potato and mushroom stuffing Recipe

Put the flour in a bowl, add salt, eggs, cold water. Mix everything well, then transfer to the table and knead carefully by hand until you get a moderately dense, homogeneous dough that does not stick to your hands. Wrap it in cellophane and leave it on the table to rest for half an hour (maybe longer). Cook the potatoes, drain the liquid completely and prepare the puree.

Finely chop the onion and sauté in margarine to your desired state. Finely chop the mushrooms and mix with the onions. Cook everything together for 3-5 minutes until the liquid dries out. Transfer the onion and mushrooms with the mashed potatoes to a bowl. Add spices, mix well and cool. Divide the rested dough into several parts, give it a sausage shape and cut each of them into small pieces transversely.

Knead the pieces of dough by hand, soak them in flour so that they do not stick together and cover with a towel. Roll each dough into a thin plate, put the filling, press the mouth in a way convenient for you and carefully glue the edges. Immerse them in boiling salted water, stir until they float to the surface, otherwise the vareniks may stick to the bottom of the pot, boil until ready. With a foam, remove the vareniks from the water, arrange them on a plate, pour melted butter.