 Ingredients:
12 medium potatoes , 1-2 tbsp flour, 7-8 tbsp vegetable
oil , 1 egg, 100-200 g of salted pork fat, 1/2 glass of sour
milk, salt
Method:
1. Peel the potatoes and grate them, add flour, sour milk
or kefir, egg, salt and mix everything. 2. Heat the oil in
a large frying pan. Lay the potato mass with a tablespoon
in separate small pan-cakes (each no more then 10 cm / 4"
in diameter). Cook until crisp and browned, then turn on the
other side. 3. Serve hot with sour cream.
Potato vareniki recipe
 Ingredients:
2 pounds potatoes, cooked (save water from cooked potatoes)
, 2 onions chopped , 1 stick margarine , Salt and pepper ,
2 cups flour, 1/2 teaspoon salt
Method:
Cook potatoes in simmering water until soft and put them
through a potato ricer. Saute onion in margarine until very
soft, add 1/2 of the onions to the potatoes and season with
salt and pepper. Sift flour and salt into a bowl. Add vegetable
oil and enough water to make a soft dough and mix until the
dough no longer sticks to the hands. Cover dough and let rest
for about 15 minutes. Roll out dough on a floured board to
a 1/4-inch thickness. Cut dough into small squares and place
a dollop of potato mixture in the center of each square. Fold
dough, pinch ends to form a triangle. When all are made, put
into boiling water and boil for about 10 minutes. When all
are cooked, drain and serve with the remaining sauteed onions
on top
Pelmeni recipe
 Ingredients:
2 c flour, 1 c milk or water, 1/2 ts salt, 1 tb vegetable
oil, 3 eggs, 250 g beef, 250 g pork, 1 onion, salt and pepper
to tast
Method:
1. Grind beef and pork twice in meat chopper. Then add chopped
onion, salt, and pepper. To make mincemeat more tender and
juicy, add a bit of milk. Reserve. 2. Mix flour with eggs
and milk, salt and oil until a soft dough forms. Knead on
floured surface until dough is elastic. 3. Take some dough
and make a "sausage" (1 inch in diameter). Divide
into pieces (1 inch thick). Roll each piece so that each is
1/16 inch thick. 4. Take a glass or a cup (2 inches in diameter)
and make rounds with it's help on the dough. Fill each round
with 1 teaspoon of the mincemeat, fold into half-moons. 5.
Pinch edges together and connect the opposite sides. Pelmeni
can be frozen to be cooked later ( you can keep them in the
freezer for a long time), or cooked immediately. 6. To cook
pelmeni, boil a large amount of water, as they can stick to
each other. Salt water. Carefully drop pelmeni into boiling
water. Don't forget to stir them from time to time. Boil for
20 minutes. 5. Served with butter, sour cream or vinegar,
and ketchup.
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