Varenyky with Potatoes

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the flour and salt in a large bowl. Make a well in the center.

   Ongeveer 2 min

2. 2

   Add the warm water and egg to the well. Gradually mix the wet ingredients into the flour until a shaggy dough forms.

   Ongeveer 3 min

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: The dough should be soft but not sticky. Add a tiny bit more flour if needed.

4. 4

   Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes.

   Ongeveer 30 min

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

5. 5

   While the dough rests, place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

   Ongeveer 10 min

6. 6

   Cook the potatoes for 15-20 minutes, or until very tender when pierced with a fork.

   Ongeveer 20 min

7. 7

   Drain the potatoes thoroughly and return them to the hot pot. Mash them until smooth.

   Ongeveer 3 min

   Tip van de kok: Ensure there is no excess water, as this can make the filling watery.

8. 8

   In a separate small pan, melt the butter over medium heat. Add the chopped yellow onion and sauté until softened and lightly golden, about 5-7 minutes.

   Ongeveer 7 min

9. 9

   Add the sautéed onion to the mashed potatoes. Season with salt and black pepper to taste and mix well.

   Ongeveer 2 min

   Tip van de kok: Taste and adjust seasoning as needed.

10. 10

    Divide the rested dough into two or three portions. On a lightly floured surface, roll out one portion of dough to about 2-3mm thickness.

    Ongeveer 5 min

11. 11

    Using a round cookie cutter or the rim of a glass (about 6-7 cm diameter), cut out circles from the dough.

    Ongeveer 5 min

    Tip van de kok: Re-roll scraps of dough as needed.

12. 12

    Place about a teaspoon of the potato filling in the center of each dough circle.

    Ongeveer 5 min

    Tip van de kok: Don't overfill, or they will be hard to seal.

13. 13

    Fold the dough circle in half over the filling, creating a crescent shape. Pinch the edges firmly to seal, then crimp with a fork or your fingers to create a decorative edge.

    Ongeveer 10 min

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

14. 14

    Repeat with the remaining dough and filling. Place the formed varenyky on a lightly floured baking sheet or parchment paper to prevent sticking.

    Ongeveer 10 min

    Tip van de kok: Do not stack uncooked varenyky, as they will stick together.

15. 15

    Bring a large pot of salted water to a rolling boil. Carefully drop the varenyky into the boiling water, a few at a time, making sure not to overcrowd the pot.

    Ongeveer 2 min

16. 16

    Stir gently to prevent them from sticking to the bottom. Cook for 3-5 minutes after they float to the surface, until cooked through and tender.

    Ongeveer 5 min

17. 17

    Remove the cooked varenyky with a slotted spoon and drain well. You can toss them with a little butter to prevent sticking, if desired.

    Ongeveer 2 min

18. 18

    Serve hot, garnished with sour cream and fresh dill if using.

    Ongeveer 1 min