Varenyky
Dumplings on a soft dough slackened with sour cream, filled with potato, cheese or cherries depending on the season. The dough should feel almost too soft to roll — that is what keeps them tender.
Ingredients
- all-purpose flour — 500 g
- sour cream — 100 g
- warm water — 200 ml
- egg — 1 pc
- salt — 1 tsp
- floury potatoes — 800 g
- onions — 2 pcs
- butter — 60 g
- black pepper — 0.5 tsp
Instructions
- Work the flour, salt, egg, sour cream and warm water into a soft dough and knead for 5 minutes. Rest it, covered, for 30 minutes.
- Boil and mash the potatoes, then fry one chopped onion in half the butter and mix it through with pepper and salt. Cool.
- Roll the dough out thin and cut 7 cm circles.
- Fill each one and seal the edge in a tight rope pleat, leaving no air pocket inside.
- Cook in plenty of salted water; lift them out two minutes after they rise.
- Fry the second onion in the remaining butter until golden and pour it over, serving more sour cream alongside.