Dumplings with potatoes cooked in milk
Description
I highly recommend this recipe for milk-based potato vareniki! I love vareniki very much, but when they're made with plain water, the dough often turns out tough, let's be honest. Especially when cooled down! And reheated vareniki are never quite as delicious. That's why I'm suggesting this classic milk-based potato vareniki recipe — the result is incredibly tasty and wonderfully tender.
Instructions
- 1
Step 1
1. Warm the milk to room temperature, then mix it with the butter and eggs until smooth. Add the flour and knead until the dough is smooth and elastic. Place it in the refrigerator for now.
- 2
Step 2
2. Let's prepare the filling. Boil the potatoes until cooked, and sauté the mushrooms. Mix them together (mash the potatoes into a puree) and add spices to taste.
- 3
Step 3
3. Now take out the dough, roll it out into a thin layer, and cut it into circles. Place a filling of potatoes and mushrooms in the center of each circle. Pinch the edges together and boil in boiling water.
- 4
Step 4
4. Serve with sour cream and herbs.