Varenyky (Ukrainian Potato Dumplings)

Method

1. Mix the flour and salt in a bowl, make a well and pour in the warm water and oil. Stir with a fork until it comes together, then knead by hand for 6 min into a smooth dough as soft as an earlobe. If it sticks, add a little flour; if it is stiff, add water a spoonful at a time. Wrap and rest for at least 30 minutes so the gluten relaxes and the dough rolls out thin.

   Add in this stepPlain (all-purpose) flour 200 gWarm water (about 40 °C) 110 mlSunflower oil (or neutral oil) 0.9 tbspSalt ¼ tsp

2. Peel the potatoes, cut them into even quarters and put them in a 18 cm pot with cold water to cover and the salt. Bring to a boil over high heat, then lower to medium heat and cook for 18 min, until a knife slides in with no resistance. Drain, then return the pot to the heat for a moment to steam off the remaining water; wet filling makes dumplings burst.

   Add in this stepFloury potatoes 400 gSalt 0.6 tsp

   high heat→medium heat

3. Meanwhile finely chop the onions. Heat the butter and oil in a 24 cm pan over medium heat and cook the onions for 12 min, stirring often, until golden brown and sweet-smelling, without burning. Set aside half the onions and their fat for the filling and half for the topping.

   Add in this stepOnions (medium) 2Butter 25 gSunflower oil (or neutral oil) 2⅛ tbsp

   medium heat

4. Mash the potatoes while hot until smooth, then mix in half the fried onions, the pepper and the salt. Taste, adjust, and let the filling cool completely; warm filling makes the dough stretch and tear.

   Add in this stepBlack pepper to tasteSalt ¼ tsp

5. Divide the dough in half and roll it out on a floured surface to about 2 mm thick. Cut 7 cm rounds with a glass or cutter and put a heaped teaspoon of filling in the centre of each. Fold in half and pinch the edges firmly together, pressing out the air. You should get about 24 pc. Lay them on a floured tray without touching.

6. Bring a large pot of water to a rolling boil over high heat and add the salt. Drop in the dumplings one by one and stir gently so they don't stick to the bottom. When the water returns to the boil and they float, lower to medium heat and cook for 4 min more. Crowding makes them stick and cools the water, so cook in batches: 4 L · 2×12 (water · batches × pieces). Taste an edge: it should not taste of raw dough.

   Add in this stepSalt ¾ tsp

   high heat→medium heat

7. Lift them out with a slotted spoon, drain, and toss straight away with the reserved onions and their butter so they don't stick together. Serve hot with plenty of sour cream and chopped dill.

   Add in this stepSour cream 100 gDill 5 g