Classic Varenyky with Potato and Mushroom Filling

Съставки

• All-purpose flour3 cups
• Egg1 large
• Sour cream1/2 cup
• Water1/2 cup
• Salt1 tsp
• Potatoes1.5 lbs
• Mushrooms (e.g., cremini or shiitake)8 oz
• Onion1 medium
• Butter2 tbsp
• Black pepper1/2 tsp
• Fresh dill2 tbsp, chopped

Стъпки

1. 1

   For the dough: Combine flour and salt in a large bowl. In a separate bowl, whisk egg, sour cream, and water. Gradually add wet ingredients to dry ingredients, mixing until a shaggy dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.

2. 2

   For the filling: Peel and boil potatoes until tender. Mash them until smooth. While potatoes are boiling, finely chop onion and mushrooms. Sauté onion in butter until softened, then add mushrooms and cook until browned and liquid has evaporated. Mix mashed potatoes with sautéed mushrooms and onions. Season with salt and black pepper.

3. 3

   Roll out the dough thinly (about 1/8 inch thick) on a floured surface. Cut out circles using a glass or cookie cutter (about 3 inches in diameter).

4. 4

   Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough in half to create a crescent shape, pressing the edges firmly to seal. Ensure no air pockets are trapped.

5. 5

   Bring a large pot of salted water to a rolling boil. Carefully drop varenyky into the boiling water in batches, ensuring not to overcrowd the pot. Stir gently to prevent sticking.

6. 6

   Boil for 5-7 minutes, or until varenyky float to the surface and the dough is cooked through. Remove with a slotted spoon.

7. 7

   Serve immediately, topped with a dollop of sour cream and a sprinkle of fresh dill. Optionally, serve with sautéed onions or melted butter.