How to make it
8 steps. Take it one step at a time.
Place the peeled potatoes
Place the peeled potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 20-25 minutes.
25 minWhile potatoes are cooking, sift flour
While potatoes are cooking, sift flour into a bowl. Add the egg, warm water, and a pinch of salt. Knead into a smooth, elastic dough. Cover and let rest for 20 minutes.
20 minIn a skillet, melt butter and sauté the onions
In a skillet, melt butter and sauté the onions until they are golden brown and caramelized.
10 minDrain the potatoes
Drain the potatoes and mash them until smooth. Mix in half of the caramelized onions, salt, and black pepper. Let the filling cool completely.
Roll out the dough
Roll out the dough on a floured surface to about 2mm thickness. Use a glass or a round cutter to cut out circles about 7-8cm in diameter.
Place a teaspoon of filling
Place a teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal.
Drop the varenyky
Drop the varenyky into a large pot of boiling salted water. Once they float to the surface, cook for an additional 2-3 minutes.
3 minRemove with a slotted spoon
Remove with a slotted spoon and toss with the remaining caramelized onions and extra butter. Serve warm with sour cream.
A little kitchen wisdom
Ensure the edges of the dumplings are pinched very tightly to prevent them from opening while boiling. For a golden finish, you can lightly pan-fry the boiled varenyky in butter before serving.
