Varenyky with Potato

Method

1. 01

   Make the dough. Put 420 g flour in a large bowl and stir in 0.5 teaspoon salt. Whisk the egg with 180 ml warm water and 1 tablespoon sunflower oil, pour it into the flour, and mix until a shaggy dough forms. Knead for 6 to 8 minutes until smooth and elastic, then cover and rest for 30 minutes.

   ⏱ 30 min
2. 02

   Cook the 700 g potato chunks in salted water until very tender, about 18 to 22 minutes. Drain well, return them to the warm pot for a minute to dry, then mash until smooth.

   ⏱ 22 min
3. 03

   While the potatoes cook, heat the remaining 1 tablespoon sunflower oil in a skillet and cook the diced onions over medium heat until soft and golden brown. Stir half of the browned onions and 20 g butter into the mashed potatoes, then season with the remaining 1 teaspoon salt and 0.5 teaspoon black pepper. Cool the filling until warm, not hot.

   ⏱ 15 min
4. 04

   Roll half of the rested dough on a lightly floured surface to about 2 mm thick. Cut out 7 to 8 cm rounds, keeping the scraps covered so they do not dry out.

   
5. 05

   Place a spoonful of potato filling in the center of each round. Fold the dough over into a crescent, press out any trapped air, and pinch the edges firmly to seal. Repeat with the remaining dough and filling, setting the shaped varenyky on a floured tray.

   
6. 06

   Bring a wide pot of salted water to a gentle boil. Cook the varenyky in batches, stirring once so they do not stick, until they float and the dough is tender, about 3 to 5 minutes after the water returns to a simmer.

   ⏱ 5 min
7. 07

   Lift the boiled varenyky out with a slotted spoon and add them to the skillet with the reserved browned onions and remaining 15 g butter. Toss gently over medium heat for 1 to 2 minutes, or let them brown lightly on each side for a fried finish.

   ⏱ 3 min
8. 08

   Serve the varenyky hot with sour cream and a little fresh dill if using. Spoon any remaining browned onion and butter from the skillet over the top.