Incredibly Delicious Liver Vareniki

Sift the flour onto the work surface, mound it up, make a well in the center, pour in the beaten raw eggs, add water, and knead into a pliable dough (not too stiff).

Dust with flour, cover with a kitchen towel, and let rest for 30–40 minutes.

Trim the bile ducts and remove the film from the liver, finely chop, and sauté in oil with one finely diced onion until fully cooked.

Pass the cooled liver through a meat grinder, add salt, pepper, chopped herbs, and the remaining finely chopped onion sautéed in oil, then mix thoroughly.

Roll out the dough thinly and cut out round circles using a glass.

Place a teaspoon of the filling onto each circle of dough, brush the edges with beaten raw egg, and seal to close.

Drop the vareniki into boiling salted water and cook until they float to the surface.