Varenyky

Prepare the Dough

In a large mixing bowl, combine the flour and salt.

Make a well in the center and add the egg and water.

Mix until a dough forms, then knead on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Potato Filling

In a large pot, boil the potatoes in salted water until tender, about 15-20 minutes.

Drain and mash the potatoes until smooth.

In a skillet, melt the butter over medium heat and sauté the chopped onion until golden brown.

Add the sautéed onions to the mashed potatoes, and season with salt and black pepper to taste. Mix well.

Roll and Cut the Dough

On a lightly floured surface, roll out the dough to about 1/8 inch (3 mm) thickness.

Use a round cutter or a glass to cut out circles of dough, about 3 inches (7.5 cm) in diameter.

Fill and Shape the Varenyky

Place a small spoonful of the potato filling in the center of each dough circle.

Fold the dough over the filling to form a half-moon shape.

Press the edges together firmly to seal, and crimp the edges with a fork or pinch them decoratively.

Cook the Varenyky

Bring a large pot of salted water to a boil.

Carefully add the varenyky to the boiling water in batches, making sure not to overcrowd the pot.

Cook the varenyky until they float to the surface, about 3-5 minutes.

Use a slotted spoon to remove the varenyky from the pot and transfer them to a serving dish.

Serve