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Stir together filling ingredients.
Stir together flour, oil and salt.
Add warm water and stir well to combine until dough comes together into a soft smooth ball.
Put in fridge at least ½ hour.
When ready to make wareneki, divide dough into thirds and roll out thinly on lightly floured board.
Using a 3" glass cut out rounds of dough.
Fill with a spoon of filling and pinch shut to seal.
Place on parchment lined baking sheets. Do not allow to touch each other.
Fill a large pot with water and ½ tsp salt. Bring to a boil.
Drop in fresh wareneki and boil until they float to the top and continue to boil for several minutes.
Drain well and serve with a gravy of sour cream and butter or just a scoop of sour cream.
In a small saucepan heat the gravy ingredients and allow to simmer on low for 10 minutes or until smooth and very hot.
For added flavour top with caramelized onions.