These dumplings are crafted with a lace-like pinch around the edges, characteristic to Russian-style dumplings called vareniki. The spelt dough is a breeze to make and very manageable, with no eggs involved. The green, tender filling includes seasonal spring-ingredients like asparagus, peas and basil. Slideshow:More Dumpling Recipes
Alternatively, you can divide all the dough into two portions and roll one portion at a time to be 1/8 inch thick. Then cut out uniform skins using a glass or cookie cutter. Re-shape, re-roll and re-cut the scraps until all the dough is used up. Keep the skins covered.