Varenyky with Potato & Fried Onion

Method

1. 1

   Knead the flour, egg, warm water and a pinch of salt into a smooth, soft dough. Cover and rest 30 minutes.

   💡 Resting relaxes the gluten so the dough rolls thin without springing back.

2. 2

   Boil the potatoes until tender, about 15 minutes, then mash with half the butter and season well.

3. 3

   Fry the sliced onions slowly in the remaining butter until deep golden, 10–12 minutes. Stir half into the mash; keep half for serving.

4. 4

   Roll the dough to 2 mm and cut 8 cm circles. Place a spoonful of filling on each, fold into half-moons and pinch the edges firmly shut.

   💡 Keep unused dough covered so it doesn't dry out.

5. 5

   Boil the varenyky in well-salted water in batches. When they float, give them 2 more minutes and lift out with a slotted spoon.

6. 6

   Toss with the reserved fried onions and serve hot with sour cream.