Jalapeño Cheddar Varenyky with Pico de Gallo and Lime Crema (Ukrainian × Mexican)

Method

1. Mix the flour and salt in a bowl, add the warm water and oil, stir together and knead for 6 min into a smooth, soft dough. Wrap and rest for at least 30 minutes so it rolls out thinly.

   Add in this stepPlain (all-purpose) flour 200 gWarm water (about 40 °C) 110 mlNeutral oil 1.6 tspSalt ¼ tsp

2. Peel and quarter the potatoes and put them in a 18 cm pot with cold water and the salt. Bring to a boil over high heat, lower to medium heat and cook for 18 min; when a knife slides in easily, drain and return to the heat briefly to steam off the moisture.

   Add in this stepFloury potatoes 360 gSalt 0.6 tsp

   high heat→medium heat

3. Finely chop the onion; seed and finely chop the jalapeños, removing the white ribs (leave a few seeds if you like heat). Heat the oil in a 24 cm pan over medium heat and cook the onion, jalapeños and cumin for 6 min, until the onion is soft and the cumin smells toasty. Don't rub your eyes after handling the chillies.

   Add in this stepNeutral oil 2.4 tspOnion 1Fresh jalapeños 1Ground cumin ½ tsp

   medium heat

4. Mash the potatoes while hot, then mix in the cooked vegetables, the grated cheddar and the salt. The cheese melts into the hot potato and turns the filling pleasantly stretchy. Taste and let it cool completely.

   Add in this stepGrated cheddar 80 gSalt ¼ tsp

5. Make the pico de gallo: seed the tomatoes and cut them into 5 mm dice, finely chop the red onion and coriander, and toss with half the lime juice and the salt. For the crema, stir the rest of the lime juice into the sour cream. Chill both.

   Add in this stepFirm tomatoes 2Red onion ½Coriander (cilantro) 10 gLime 1Salt ¼ tspSour cream 80 g

6. Roll the dough out to 2 mm, cut 7 cm rounds and add a heaped teaspoon of filling to each. Fold in half and press the edges firmly together, pushing out the air; a tight seal keeps the cheese inside. You should get about 24 pc.

7. Bring a large pot of water to a rolling boil over high heat, salt it and add the varenyky, stirring gently. When they float, lower to medium heat and cook for 4 min more, in batches: 4 L · 2×12 (water · batches × pieces).

   Add in this stepSalt ¾ tsp

   high heat→medium heat

8. Melt the butter in a wide pan over medium heat; when it foams, add the drained varenyky and toss for 2 min until glossy. Serve straight away topped with plenty of pico de gallo and lime crema.

   Add in this stepButter 20 g

   medium heat