Add water, egg, salt and 350 g flour in a bowl and mix with a hand mixer (kneading).
Gradually add the remaining flour and continue stirring. If the dough is too heavy for the stirrer, continue kneading with your hands. The dough should not become too firm. Maybe use a little more. The dough is ready when it no longer sticks to the hands or your bowl.
For the Wareniki filling, peel the potatoes and cook them softly.
While the potatoes boil, remove the bacon, remove from the pan and brown the previously diced onions in golden brown.
When the potatoes are soft, drain and dripping together with the fried onions.
On a floured working surface, shape the dough into a roll (approx. 3 cm diameter). Now cut slices of about 8mm, slightly flank and roll out.
Now add some of the potato and onion filling to the middle of the dough and fold. Firmly squeeze. Be careful not to include air.
This will make you until the dough and the filling are processed. Make ready-made wares on a planted board or plate (not on top of each other).
Bring salted water to a boil with a bay leaf. Wareniki about 5 minutes.
Tip: Varieties are traditionally served with smoked meat, garlic or butter.
There are many different Wareniki fillings: eg with mashed potatoes, white cabbage, sauerkraut, mushrooms and meat. Wareniki with sweet fillings from fruit or berries are used as dessert.