Potato Varenyky

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the all-purpose flour and salt for the dough.

   Ongeveer 1 min

2. 2

   Make a well in the center of the dry ingredients and add the egg and warm water.

   Ongeveer 1 min

3. 3

   Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 2 min

4. 4

   Knead the dough for 5-7 minutes until it is smooth and elastic.

   Ongeveer 7 min

5. 5

   Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature while you prepare the filling.

   Ongeveer 30 min

   Tip van de kok: Resting helps the gluten relax, making the dough easier to roll.

6. 6

   Place the peeled and quartered potato in a large pot and cover with cold water.

   Ongeveer 1 min

7. 7

   Add a pinch of salt to the water and bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.

   Ongeveer 20 min

8. 8

   While the potatoes are cooking, melt the butter in a small pan over medium heat.

   Ongeveer 1 min

9. 9

   Add the finely chopped yellow onion to the pan and sauté until softened and lightly golden, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Don't rush this step, as the onion flavor is crucial for the filling.

10. 10

    Drain the cooked potatoes thoroughly and return them to the pot.

    Ongeveer 1 min

    Tip van de kok: Ensure all excess water is removed for a dry, flavorful filling.

11. 11

    Mash the potatoes until smooth, then stir in the sautéed yellow onion, black pepper, and additional salt to taste.

    Ongeveer 3 min

    Tip van de kok: Taste and adjust seasoning as needed; the filling should be well-seasoned.

12. 12

    Divide the rested dough into two equal portions.

    Ongeveer 1 min

13. 13

    On a lightly floured surface, roll out one portion of dough to about 2-3 mm thickness.

    Ongeveer 3 min

14. 14

    Use a round cookie cutter or the rim of a glass (about 7-8 cm diameter) to cut out circles from the dough.

    Ongeveer 3 min

15. 15

    Place a small spoonful of the potato filling in the center of each dough circle.

    Ongeveer 5 min

    Tip van de kok: Do not overfill, or they will be difficult to seal.

16. 16

    Fold the dough over the filling to form a half-moon shape, then pinch the edges firmly to seal, creating a crimped edge.

    Ongeveer 5 min

    Tip van de kok: Ensure a tight seal to prevent the filling from escaping during cooking.

17. 17

    Repeat with the remaining dough and filling.

    Ongeveer 10 min

    Tip van de kok: You can re-roll dough scraps once or twice.

18. 18

    Bring a large pot of salted water to a rolling boil.

    Ongeveer 5 min

19. 19

    Carefully drop the varenyky into the boiling water in batches, ensuring not to overcrowd the pot.

    Ongeveer 2 min

20. 20

    Cook for 3-5 minutes after they float to the surface, or until cooked through.

    Ongeveer 5 min

21. 21

    Remove the cooked varenyky with a slotted spoon and transfer them to a serving dish.

    Ongeveer 1 min

22. 22

    Serve hot, optionally topped with a dollop of sour cream and a sprinkle of fresh dill.

    Ongeveer 1 min