Potato and Mushroom Varenyky

Method

1. 01

   Step 1: Make the dough

   Scald the flour and salt with hot water, add the oil and knead to a smooth dough, as in our basic vareniky dough. Cover and rest for 30 minutes.

2. 02

   Step 2: Boil the potatoes

   Cook the peeled potatoes in salted water for 20 minutes until completely soft. Drain every last drop, then dry them in the hot pan for a minute.

3. 03

   Step 3: Mash them hot

   Mash straight away while hot, with no milk and no cooking water. Cold potato goes gluey, and any extra liquid makes the filling run.

4. 04

   Step 4: Fry the mushrooms

   Slice the mushrooms and fry over high heat, uncovered, until all their water has evaporated and they begin to brown — about 10 minutes.

5. 05

   Step 5: Add the onion

   Add the chopped onion to the mushrooms and fry together for another 7 minutes until golden. Stir everything into the potato, season and cool.

6. 06

   Step 6: Shape

   Roll the dough to 2 mm, cut 8 cm rounds, add a walnut-sized ball of filling and seal the edge tightly.

7. 07

   Step 7: Boil

   Cook in batches of 12 in salted boiling water. Once they float, give them 3 minutes — the dough should turn translucent at the rim.

8. 08

   Step 8: Serve with fried onion

   Fry the remaining onion to a deep gold and toss it through the hot varenyky in the serving bowl.