Divide the dough into quarters and form your quarters into balls. Take one dough ball and roll it out on a well floured surface in a thin sheet approximately 1/16" in thickness. Keep the rest of the dough covered to avoid drying out.
05Cut out circles with a 2" to 3" cookie or scone cutter. Put a teaspoon of potato filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge.
06Repeat with the remaining dough circles until you run out of both dough and the filling. You should have about 65 vareniki.
07Set aside a needed amount of vareniki for dinner and freeze the rest in a well floured and airtight container to prevent sticking.
08Bring a large pot of water to a boil, add salt drop vareniki into rapidly boiling water and stir to prevent them sticking to the bottom, once they float to the top, drain and pan fry in butter over medium heat until golden on both sides.
09Serve with sour cream, dill and crispy fried onions or shallots.