👨‍🍳 作り方

1. 1

   Prepare the dough: In a large bowl, combine flour and salt. In a small saucepan, heat water and 20g butter until butter is melted. Pour the hot liquid into the flour mixture and stir with a spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the filling: Mash the boiled potatoes until smooth. In a skillet, heat 40g butter over medium heat. Add 1 chopped onion and sauté until softened. Add the chopped mushrooms and cook until golden brown and their moisture has evaporated. Season with salt and pepper. Combine the mushroom mixture with the mashed potatoes. Let cool completely.

3. 3

   Assemble the varenyky: Divide the dough into 2-3 portions. On a lightly floured surface, roll out one portion thinly (about 1/8 inch thick). Use a round cutter (about 3-4 inches in diameter) to cut out circles. Place about 1 tablespoon of filling in the center of each circle. Moisten the edges of the dough with water and fold in half, pinching to seal. Ensure there are no air pockets. Repeat with the remaining dough and filling.

4. 4

   Cook the varenyky: Bring a large pot of generously salted water to a boil. Carefully add varenyky in batches, stirring gently to prevent sticking. Cook until they float to the surface, then for another 2-3 minutes until the dough is cooked through. Remove with a slotted spoon.

5. 5

   Prepare the topping: While the varenyky are cooking, heat sunflower oil in a skillet over medium heat. Add the remaining chopped onion and fry until golden brown. If using lard or bacon, fry until crispy. Drain excess fat.

6. 6

   Serve: Toss the cooked varenyky with a little butter or the rendered fat from the lard/bacon. Serve hot, topped with fried onions and lard/bacon (if using), and a dollop of sour cream.