Вкуснейшие Вареники с картошкой! Идеальное тесто для вареников и пельменей!

The vareniki dough prepared according to this recipe is very soft and elastic, making it a joy to shape into vareniki. Potato vareniki made with this dough don't fall apart, hold their shape perfectly, and are filled with plenty of filling, making them tender, soft, and delicious. Serve the vareniki with sour cream or butter. Friends! If you liked the recipe, I'd be glad if you: Share this video with your friends on social media, and save the recipe to your page! They'll appreciate your thoughtfulness, and it's convenient for them! Rate the recipe! This way, I'll know what you'd like to see on my page! And ask questions in the comments! Let's chat!) Text version of the recipe on Zen: https://zen.yandex.ru/home_recipes_wi... My VK group: https://vk.com/my_home_recipes My RuTube channel: https://rutube.ru/channel/25715382/ My Odnoklassniki group: https://ok.ru/homerecipes Join me! Ingredients for the dough: Flour - +/- 550 g Egg - 1 pc. Salt - 1 tsp. Warm water - 250 ml. Odorless sunflower oil - 2 tbsp. For the filling: Potatoes - 800 g Onion - 1 pc. Salt and pepper to taste. Vegetable oil - 2 tbsp. Prepare the filling. 1. Boil the potatoes in salted water until tender. Drain and mash the potatoes. 2. Finely chop the onion. Fry the onion in vegetable oil until golden brown. 3. Mix the mashed potatoes with the fried onion. Add salt and pepper to taste. Prepare the dough. 4. Dissolve 1 teaspoon of salt in warm water. 5. Sift the flour (500 g) into a mixing bowl. Make a small well in the flour, crack an egg into it, then pour in the water and vegetable oil. Mix everything well and knead into a stiff dough by hand or with a mixer, adding more flour if necessary. The amount of flour depends on the moisture content of the flour and the size of the egg. 6. Knead the dough until it is smooth and comes away from your hands. This will take about 5-10 minutes. Form the dough into a ball. Wrap the dough in plastic wrap or place it in a plastic bag and let it rest at room temperature for 1 hour. This will make the dough softer and more elastic. 7. Divide the rested dough in half. Roll each half out into a thin layer, approximately 2-3 cm thick, adding more flour if necessary. Cut out circles using a glass or a mold (mine is 7 cm in diameter). 8. Spoon 1 teaspoon of filling onto each circle. Pinch the edges of the circle together. 9. Arrange the vareniki on a cutting board (dust the board with flour; I made 60 vareniki), freeze, then transfer to a freezer bag. 10. Cook the vareniki. Drop the vareniki one at a time into boiling salted water, stirring quickly to prevent them from sticking together and to the bottom of the pan. Bring to a boil and, once the vareniki float to the surface, cook for 2-3 minutes. Use a slotted spoon to remove the vareniki, place them on a plate, and while still hot, drizzle with oil to prevent them from sticking together. 11 Potato vareniki are ready! Serve with sour cream or butter! RussianFoodhttps://www.russianfood.com/recipes/r... #VareniksWithPotatoes #KorshikovaLove #RecipesFromKorshikovaLove #Vareniks