Potato Varenyky

Method

1. 01

   Step 1: Make the dough

   Mix the flour with the salt, add the warm water and oil and bring together into a dough. Knead for 7–8 minutes until smooth, soft and no longer sticky. Wrap in film and rest for 30 minutes so the gluten relaxes and it rolls out easily.

2. 02

   Step 2: Boil the potatoes

   Peel the potatoes, cut into large chunks and boil in salted water for 18–20 minutes until completely tender. Drain, keeping 3–4 tbsp of the cooking water, and let the potatoes steam dry over the heat for a minute.

3. 03

   Step 3: Fry the onions

   Finely chop the onions and fry in the oil over medium heat for 12–15 minutes, stirring, until soft and evenly golden brown. Set half aside, with some of the oil, for serving.

4. 04

   Step 4: Make the filling

   Mash the potatoes until smooth, stir in half the onions and season with salt and pepper. Add a little of the cooking water if it seems dry. Let it cool completely — a warm filling makes the dough sticky.

5. 05

   Step 5: Shape the varenyky

   Divide the dough in two and roll each half out to 1.5–2 mm on a floured surface. Cut 7 cm rounds with a glass, put a heaped teaspoon of filling on each, fold in half and pinch the edges firmly, pressing out any air. Set on a floured board.

6. 06

   Step 6: Boil

   Bring a large pan of salted water to the boil. Cook the varenyky in batches of 12–15; once they float, simmer for 3–4 minutes more. Lift out with a slotted spoon.

7. 07

   Step 7: Serve with onions

   Tip the varenyky into a bowl with the reserved onions and oil and shake gently so they don’t stick together. Scatter with dill and serve hot.