Preparation:

• Peel and cook the potatoes

Step 1: prepare the dough

• Sift the flour into a bowl. Make a well and add the salt in it.

• Pour the water into the hole and mix well.

• Sprinkle a little flour on the countertop. Place the mixture on top and knead the dough for 8 to 10 minutes.

• Wrap the dough in foil and let it rest for about 20 minutes.

Step 2: Prepare the filling

• Mash the potatoes

• Cut the onion into cubes and the mushrooms into strips.

• Fry the onion in the oil until golden brown.

• Add the mushrooms and fry for another 5 minutes.

• Sprinkle the mixture with salt and pepper to taste and fry for about 3 minutes until the moisture is gone.

• Reduce the heat and add the butter

• When the butter has melted, turn off the heat and mix the mushroom mixture with the mashed potatoes.

• Let the potato-mushroommixture cool down.

Step 3: Fill the varenyky

• Divide the dough into two parts and roll half of the dough into a sausage shape.

• Divide the sausage into balls of about 15 grams.

• Roll out each ball of dough into rounds with a rolling pin.

• Place 1 teaspoon of filling in the center of a circle and squeeze it tightly in the shape of a half moon.

• Repeat this with the other half of the dough.

Step 4: Cook the varynyky

• Fill a large pan with hot water and salt and bring to a boil

• As soon as the water boils, put the varenyky (about 4 at a time) slowly in the pan and boil them for about 5 minutes until they float to the top.

• Serve the varenyky with mayonnaise or Greek yogurt with dill

Storage tip:

Place the varenyky uncooked on a board and put them in the freezer for 3-4 hours. Then put them in a plastic bag and squeeze it tightly. Put the varenyky in the freezer again. This way you can store it for up to 6 months.