For potato dough:
5 large potatoes
1 medium shallot onion
1 tsp sour cream
Salt and pepper on taste
Fried onions, or fried mushrooms, or fried ground meat or fish, or cooked vegetables on your taste
Peel onions and potatoes.
Grate onions on a medium grater, and after that grate the potatoes with the same grater.
Mix all ingredients for the potato dough.
Pre-heat a large skillet with 2 tbsp vegetable oil.
Place 1 tbsp of the dough on the skillet, place 1 tbsp of stuffing over it, and pour 1 tbsp of dough over the stuffing.
Continue while you have place on the skillet.
Then turn heating to low, and cook drachenas for about 5-7 minutes. Then flip all the drachenas and cook for another 5-7 minutes.
Serve 3-5 per portion with tomato sauce, sour cream, melted butter, or kefir, ground garlic, and dill weed mix.
You can make 1 large drachena, skillet sized, but you have to be careful turning it.
In this case, you have to slice it into portions when it is ready.
Mix all ingredients for dough and for stuffing together, place in a greased with margarine baking shape, and place in a pre-heated to 350 F oven for 15-20 minutes.