👨‍🍳 تعليمات

1. 1

   Boil the potatoes in salted water until tender. Drain and mash them until smooth. Set aside to cool slightly.

   💡 نصائح احترافية: Ensure potatoes are well-drained to avoid a watery filling.
2. 2

   While potatoes are boiling, prepare the shkvarky. Fry the cubed pork belly in a dry skillet over medium heat until golden brown and crispy. Remove cracklings with a slotted spoon and set aside, reserving some rendered fat in the pan.

   💡 نصائح احترافية: Cook slowly to render fat and achieve crispiness.
3. 3

   In a large bowl, combine flour and salt. Make a well in the center and add the egg and warm water. Mix until a soft, pliable dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth.

4. 4

   Divide the dough into portions. Roll out each portion thinly on a floured surface and cut out circles using a glass or cookie cutter.

   💡 نصائح احترافية: Keep unused dough covered to prevent drying.
5. 5

   Place a spoonful of mashed potato filling and a pinch of shkvarky onto the center of each dough circle. Fold the dough over and pinch the edges firmly to seal, creating half-moon shapes. Ensure there are no gaps to prevent filling from leaking.

6. 6

   Bring a large pot of salted water to a rolling boil. Carefully drop the varenyky into the boiling water in batches. Cook for 3-5 minutes after they float to the surface, or until the dough is cooked through.

   💡 نصائح احترافية: Do not overcrowd the pot.
7. 7

   While varenyky are cooking, if desired, fry the chopped onion in butter or reserved pork fat until golden brown.

8. 8

   Remove cooked varenyky with a slotted spoon and toss gently with a little butter or reserved pork fat to prevent sticking. Serve immediately, topped with fried onions (if using) and a dollop of sour cream.