Dumplings (varenics) with potatoes

Ingredients:
Dough:
flour: 400ml
water: 140ml

Filling:
potato: 4
onion: 2
oil
salt, black pepper (preferably freshly ground)

Directions:
Combine flour with water.
Knead homogeneous smooth dough, cover with foil and set aside in a cool place for 20 minutes.
Peel the onion and chop finely.
Heat oil in a frying pan (3-4 tablespoons) and fry the onions until golden brown, stirring often.
Place the fried onions on a plate and divide in half. Half will go to the filling, and the second part to grease ready-made dumplings.
Peel the potatoes and chop coarsely
Boil the potatoes until tender (about 20 minutes after boiling).
Drain all the water, add half the fried onions, 0.5 tsp. salt, 2 pinches of black pepper.
Make mashed potatoes with a crush.
The resulting puree should be slightly salty, because the dough was not salted.
Roll the dough thinly 1.5-2 mm.
Cut dough into circles.
Place approximately 1 teaspoon of filling on each circles.
Make the dumplings (varenics).
On this stage they can be frozen if necessary.
Boil 2 litres of salted water (1 table spoon of salt with top).
Add the dumplings.
Boil the dumplings for 2 minutes after boiling.
Drain water.
Grease the dumplings with vegetable oil and add some of the fried onions.
Add sour cream.
Enjoy.

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