Dough for potato-filled vareniki
Description
This dough for homemade potato vareniki is simple and easy to prepare, requiring minimal ingredients (you can even replace milk with cold water), and you control the dough's thickness. The more milk you use, the thinner the dough will be, but it becomes harder to knead. Conversely, the more flour you add, the easier it is to shape, roll out, and form the vareniki, though they will turn out somewhat coarse.
Instructions
- 1
Step 1
1. The recipe is ridiculously simple. Sift the flour and mix it with salt.
- 2
Step 2
2. Then gradually pour in the milk. The dough should be pliable—not too stiff, but not sticking too much to your hands either.
- 3
Step 3
3. If you want the dumplings to be perfect, let the dough sit for an hour in a warm place to "ripen". Then roll it out and shape the potato dumplings.
- 4
Step 4
4. Boil these dumplings for 5-10 minutes after they float to the surface in boiling water. Done!