👨‍🍳 作り方

1. 1

   Make the dough: In a large bowl, whisk together the flour, salt, and vegetable oil. Gradually add the warm water, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

2. 2

   Prepare the filling: While the dough rests, heat sunflower oil in a skillet over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes. Add the chopped mushrooms and cook until they release their liquid and are tender, about 8-10 minutes. Season with salt and pepper. In a bowl, combine the cooked buckwheat groats with the sautéed mushroom and onion mixture. Mix well.

3. 3

   Assemble the varenyky: Divide the dough into two portions. Roll out one portion on a lightly floured surface to about 1/16-inch thickness. Use a 3-inch round cutter to cut out circles. Place about 1 tablespoon of filling in the center of each circle. Moisten the edges with water, fold the dough in half to form a half-moon, and press the edges firmly to seal. Repeat with the remaining dough and filling.

4. 4

   Cook the varenyky: Bring a large pot of salted water to a rolling boil. Carefully add the varenyky in batches, stirring gently to prevent sticking. Cook until they float to the surface, about 3-5 minutes. Once they float, cook for an additional 2-3 minutes to ensure they are cooked through. Remove with a slotted spoon.

5. 5

   Serve: Serve the varenyky hot, optionally topped with sour cream or fried onions.