Ingredients
Dough
- 400 g (about 4 cups) flour
- 1 tsp. salt
- 2 tbsp. corn or other vegetable oil
- 2 beaten eggs
- 250 ml (1 cup) water
Filling
- 750 ml (3 cups) cooked mashed
potato (also good with sauerkraut)
- 180 ml (3/4 cup) finely chopped onion
- 2 tbsp. corn or other vegetable oil
- Salt and pepper to taste
- Sautéed onions, for serving
Method
Making the dough - Combine the flour and salt.
- Mix in the oil, beaten eggs and water and knead the dough until smooth.
- Cover and let the dough rest for at least 15 minutes.
Making the filling - Sauté the onion in the oil until translucent.
- Mix into the mashed potato and season with salt and pepper.
Making the varenyky- Roll the dough out thinly on a floured work surface.
- Using a round cookie cutter, cut the dough into 10 cm (4") rounds. Place a spoonful of the filling in the centre of each circle. Moisten the edges of the dough, fold in half to enclose the filling and seal the edges well.
- The varenyky can be frozen at this point in a single layer on a baking sheet. Once frozen, they can be placed into freezer bags.
- To cook, drop into boiling salted water and cook until the dumplings are floating. Serve with sautéed onions.