Vareniki Recipe

• For The Dough:
• 2-3 cups Flour
• 1 Egg
• 1/2 cup Milk
• 1 tsp Salt
  
  For The Potato Filling:
• 3 medium Potatoes
• 1 medium Onion (chopped)
• 20 g Butter
• Salt and Pepper (to taste)
  
  For The Cabbage Filling:
• 1/4 Cabbage (sliced into slivers)
• 25 g Butter
• Salt and Pepper (to taste)

• Knead smooth and elastic dough by combining flour, egg, milk, and salt together.
• Boil and mash potatoes.
• Add butter, salt, and pepper.
• Fry the onion and mix with the potatoes. Set aside.
• To make the cabbage filling, heat butter in a frying pan and stir fry cabbage until cooked.
• Sprinkle salt and pepper. Remove from heat and set aside.
• Divide the dough into 2 cm small balls. Roll out each piece into small thin circles of approximately 3 cm radius and 2-3 mm thick.
• Take 1 full tsp of potato filling and place in the centre of each dough.
• Fold it from half sealing their edges completely. Place them on a floured board.
• Stuff half of the dough pieces with potato filling and the rest with cabbage filling.
• Boil water in a large pot.
• Drop the pockets in boiling water in small batches and cook until they float onto the surface for about 3-4 minutes.
• Remove gently and place on a serving dish.
• Coat with butter and garnish with chopped parsley.
• Serve hot.