Varenyky with Potato and Cheese

Ingredients

• •2 cups all-purpose flour
• •1 egg
• •½ cup warm water
• •¼ cup sour cream
• •½ tsp salt
• •4 medium potatoes, peeled and cubed
• •¾ cup dry cottage cheese or farmer's cheese
• •3 tbsp butter
• •2 medium onions, thinly sliced
• •to taste salt and pepper
• •½ cup sour cream, for serving
• •2 tbsp fresh chives or dill, for serving

Directions

1. 1Mix flour, egg, sour cream, warm water, and salt into a smooth, slightly sticky dough; cover and rest 30 minutes.
2. 2Boil potatoes until tender, drain, mash well, and mix with farmer's cheese; season with salt and pepper.
3. 3Melt 2 tbsp butter in a skillet over medium-low heat and slowly caramelize onions, about 20 minutes; set aside.
4. 4Roll dough to ⅛-inch thickness on a lightly floured surface and cut into 3-inch rounds with a glass.
5. 5Place 1 tsp filling in the centre of each round, fold over, and press edges firmly to seal.
6. 6Boil varenyky in salted water in batches for 3–4 minutes until they float and are tender.
7. 7Transfer boiled varenyky to the skillet with remaining 1 tbsp butter and toss with caramelized onions over medium heat until lightly golden.
8. 8Serve with sour cream and fresh chives or dill.

💡 Dry cottage cheese (pressed through a fine sieve) is the closest grocery-store substitute for Ukrainian quark/tvorog. The dough can be made a day ahead and refrigerated, and assembled varenyky freeze raw on a tray before being bagged.

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