Ukrainian vareniki with potatoes

For the dough
- 3 cups of flour
-1 \ 2 of salt
-1 cup warm milk or warm water
2 -2,5 oz of butter

Filling
10 medium potatoes
2 onions medium
 1/2 cups of cooking oil
salt, pepper, laurel

Peel potatoes and boil in salted water until cooked.Finished potatoes crushed in puree. Pour the butter on a hot frying pan and fry the chopped onion until golden brown. Salt and pepper. If desired, you can add chopped dill. Mix with potatoes.

Dough
Sift the flour into a bowl, add salt, mix. In the center put a piece of butter  and pour on it about 1 cup of warm milk.It is not necessary to pour out the entire cup at once, it may be needed a little less.Knead a not very hard dough. Divide the dough into 2-3 parts, so it will be more convenient to work with it. We give the shape of the ball to each piece. We roll into the layer about 1 mm the first ball.

Cut out a glass of circles, diameter 5-6 cm. In the center of the circle, apply the filling and fix the edges.Pour the water in a large saucepan, add salt. When it boils, put dumplings. Stir gently so that the pelmeni do not stick to the bottom of the pan.Cook for 4-5 minutes. We take it out of the pan into the colander. Then put in a beautiful clay bowl with a lid.
On top, you can put another fried onions with bacon.
You can eat with sour cream or without.