Varenyky

🔥 Prep

• Measure out 400 g flour into a mixing bowl.
• Measure out 150 ml water (room temperature) and 1 tsp salt.
• Peel and dice 400 g potato into small cubes for boiling.
• Peel and finely chop 1 pcs onion.
• Measure out 50 g butter for the filling.

🔥 Cook

• 1. Place the diced potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil over high heat; cook for 15 minutes until tender, then drain and set aside.
• 2. While potatoes cook, melt 25 g of the butter in a skillet over medium heat; add the chopped onion and sauté for 5 minutes until translucent and lightly golden.
• 3. Transfer the cooked potatoes to a bowl, add the sautéed onion with its butter, remaining 25 g butter, and mash until smooth; season with a pinch of salt if needed; let the filling cool slightly.
• 4. In the mixing bowl with the flour, make a well, pour in the 150 ml water and 1 tsp salt, and stir to form a shaggy dough.
• 5. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic; cover with a damp cloth and let rest for 15 minutes.
• 6. After resting, roll the dough to about 2‑mm thickness; using a 7‑cm round cutter, cut out circles.
• 7. Place a teaspoon of the potato filling in the center of each circle, fold over to form a half‑moon, and press the edges firmly to seal (you can crimp with a fork).
• 8. Bring a large pot of salted water to a gentle boil over medium-high heat; drop the varenyky in batches and cook for 3‑4 minutes after they float to the surface.
• 9. Using a slotted spoon, remove the cooked varenyky and transfer to a plate; optionally, melt remaining butter in a skillet over medium heat and pan‑fry the boiled varenyky for 2 minutes per side until lightly golden.

🔥 Serve

• Arrange the varenyky on a serving platter and drizzle with melted butter or sour cream.
• Garnish with finely chopped fresh dill or chives for added freshness.
• Serve hot alongside a side of sautéed mushrooms or a simple salad of sliced cucumbers and tomatoes.