For the dough: flour 50, 20 milk, eggs 10, sugar 2, 3 butter, salt 1
For the filling: 105 fresh apples, sugar 15, cream for watering 30. Exit 230.
Flour is positioned on the table in the form of a mound, which make a hole, pour it in salted water, mixed raw eggs and begin to mix the liquid with the flour, the flour is gradually taking over the entire circumference from outside to inside. Thus all of the liquid to mix with about 1/3 of the flour, then the resulting semi-fluid mix with the rest of the dough with flour, cutting the mass in all directions to a large toque knife until the entire meal has been completely absorbed by the dough. Thereafter, the total mass of dough to separate a small fraction (400-500 g) and the kneading arms on the table up until the dough is uniform, then roll it into a bun. Recycle as whole mass of dough.
After kneading the dough balls to leave alone for 20-30 minutes, making it easier to roll out in layers.
Roll out the dough into a long strip of 1-2 mm and a width of 40-50 cm. Strip of dough to grease the egg. During the entire length of the strip, retreating 4-5 cm from the edge, put in groups of 10-12 g apple stuffing at a distance of 4-5 sm one from another pile. Stuffing close the test edge, the top layer of his hands pressed to the lower portion around each filling and cut the dumplings notched groove diameter of 4-5 cm.
Varenyky dipped in salted boiling water in small batches and cook at low boil for 6-8 minutes. Surfaced on the surface to remove the dumplings from the water with a slotted spoon, and before serving, pour the sour cream.
To prepare the stuffing apples peel and core, cut into small slices, add sugar and stir, cook until tender apples, then cool
You can also cook vareniki with fresh cherries, plum jam, cabbage, cheese and potatoes with mushrooms.