Potato Vareniki

Place potatoes in medium saucepan and add milk and salt; milk should just barely cover the potatoes.

Bring to a simmer and cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.

Remove from heat and add butter and a few grinds of black pepper.

Mash until very smooth, adjust seasonings to taste, and set aside to cool until needed.

Combine flour and salt in a large bowl with a fork.

Add half the water and the egg and use the fork to mix them into the dough.

Drizzle in all but last 1 tablespoon of remaining water, mixing as you pour until dough forms shaggy clumps.

Use your hands to bring the dough together inside the bowl, using the last tablespoon of water if needed.

Knead it several times in the bowl before transferring it to your counter.

Knead dough for 10 to 12 minutes until it forms a smooth, elastic dough.

Return to empty bowl and cover bowl tightly with plastic wrap.

Let rest at room temperature for 1 hour.

Cut out rounds of dough with a 2-inch round cutter or a drinking glass.

Using two spoons, a small scoop, or a pastry bag, fill each round of dough with a blob of filling — about 1 teaspoon.

Dab, brush, or mist the edges of the dough with water, then fold the round into a half-circle, pressing the edges to seal.

Take the edges and pull them towards each other, pinching the corners to seal in a tortellini shape.

Transfer the shaped dumplings to your prepared baking sheet.

Bring a large pot of salted water to a boil.

Add the dumplings, about 20 per person (or 12 to 15 if they’re larger).

Adjust the heat as needed to maintain a healthy-but-not-too-vigorous boil.

Add the dumplings and give it a few good stirs, making sure none stick to the bottom of the pot.

Cook until the dumplings rise to the surface, and then 1 minute more (this will take 4 to 5 minutes).

While the dumplings cook, prepare a mixing bowl to dress your dumplings.

For each serving, you want to place a good pat (about 2 teaspoons to 1 tablespoons) of butter and 1 to 2 teaspoons of plain vinegar in the bottom of your bowl.

Add salt and pepper, if you wish.

When the vareniki are done, use a large slotted spoon to transfer the dumplings, shaking off the extra water, right into the bowl.

Toss! The butter will melt and come together with the vinegar from the heat of the dumplings.

Transfer to individual bowls and let everyone add the finishes they wish.