Dumplings and filled pastries
A popular Ukrainian dumpling made from half-moon pieces of dough filled with potato and Kashar cheese, then boiled and tossed with butter and sautéed onions. Soft and hearty, vareniki are served with sour cream for dinner.
Knead the flour, egg, lukewarm water, and salt until you have a smooth, elastic dough. Cover it with a damp cloth and let it rest for 20 minutes.
Mix the boiled, mashed potatoes with the grated Kashar cheese, finely chopped onion, and black pepper. Taste and adjust the salt.
On a lightly floured surface, roll the rested dough out thinly. Cut out circles with the rim of a glass. Place some filling in the center of each circle, then fold it into a half-moon and press the edges firmly to seal.
Boil the vareniki in plenty of salted water until they float to the surface, then cook for a few more minutes. Drain, toss with butter and sautéed onion, and serve hot with sour cream.
Important: After kneading the dough, cover it and let it rest for at least 20 minutes. Dough that has not rested may tear when rolled out and become tough when boiled. Press and seal the edges firmly with your fingertips so the filling does not leak out during cooking. Allergens: contains wheat (gluten), eggs, and milk and dairy products.
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