Varenyky

Method

Mix flour, eggs, salt and water to form a soft dough, then knead for 5 minutes until smooth and elastic. Cover and rest for 30 minutes. Boil and mash potatoes with butter, then finely chop and fry one onion until golden, stirring into the mash with grated cheese and seasoning. Roll dough thin on a floured surface and cut circles using a 7cm cutter. Place a spoonful of filling on each circle, fold in half and pinch edges firmly to seal. Bring a large pot of salted water to the boil and cook varenyky in batches until they float and then for 2 minutes more. Meanwhile, fry the remaining thinly sliced onion in butter until crispy. Drain the varenyky and serve hot topped with fried onions and soured cream.