Varenyky (Вареники) — Ukrainian Potato-Cheese Dumplings

• 500 gall-purpose flour
• 1.5 tspfine sea salt
• 1egg
• 240 mlwarm water (about 40 C)
• 1 tbspsunflower oil
• 700 gstarchy potatoes (peeled and cut into 3 cm chunks)
• 250 gfarmer's cheese (well drained)
• 2yellow onions (finely diced)
• 75 gunsalted butter (divided)
• 0.5 tspblack pepper (freshly ground)
• 180 gsour cream
• 0.25 bunchfresh dill (finely chopped)

Instructions

1. 1

   Make the dough by whisking the flour and 1.5 tsp fine sea salt in a large bowl. Beat the egg with the warm water and sunflower oil, then pour it into the flour and mix until a shaggy dough forms.

2. 2

   Turn the dough onto a lightly floured work surface and knead for 8 minutes until smooth, elastic, and no longer sticky. Cover it with an overturned bowl or wrap it tightly, then rest it for 30 minutes so the gluten relaxes and the varenyky roll easily.

3. 3

   Put the potatoes in a saucepan and cover them with cold water by 3 cm. Bring to a boil, cook for 15 to 18 minutes until completely tender, then drain very well and let the steam escape for 3 minutes.

4. 4

   Melt 45 g of the butter in a skillet over medium heat and cook the diced onions for 10 to 12 minutes until soft, golden, and sweet. Mash the hot potatoes until smooth, then mix in the farmer's cheese, half of the fried onions, 1.25 tsp salt, and 0.5 tsp black pepper.

5. 5

   Divide the rested dough into 2 portions and keep one covered while you work with the other. Roll the dough to about 2 mm thick and cut 8 cm rounds with a cutter or glass, re-rolling scraps only once to keep the dumplings tender.

6. 6

   Place 1 tbsp of filling in the center of each round, fold into a half-moon, and press the edges firmly to seal. Pinch the seam again with dry fingers, because any trapped flour or filling on the edge can open the varenyky during boiling.

7. 7

   Bring a large pot of water to a lively boil and add 1 tbsp salt for every 3 l of water. Boil the varenyky in batches for 3 to 4 minutes after they float, stirring gently at the beginning so they do not stick to the bottom.

8. 8

   Lift the cooked varenyky with a slotted spoon and toss them with the remaining 30 g butter and the remaining fried onions. Serve hot with sour cream and chopped dill, especially after borscht or as the center of a Ukrainian family meal.