Poppy Seed Vareniki

Pour boiling water separately over the poppy seeds and raisins (about 400 ml for both), cover and leave for 30 minutes to soften.

Meanwhile, sift the flour, add the egg, water and salt, and knead a soft, elastic dough. Cover with a towel and let rest for 15 minutes.

Drain the poppy seeds through a fine sieve and press out the liquid well, then grind twice in a blender or through a meat grinder until a white "milk" appears. Drain the raisins on a sieve and pat dry.

Mix the ground poppy seeds with the sugar and raisins until you have a smooth filling.

Roll out the dough into a sheet about 2 mm thick and cut out circles with a glass.

Place a teaspoon of filling in the center of each circle and pinch the edges into a half-moon shape so the filling doesn't leak out during cooking.

Cook the vareniki in batches of 10-15 pieces in boiling salted water for 3-4 minutes after they float to the surface.

Drain the cooked vareniki, drizzle with melted butter and serve hot with honey.