Preparation:

• Peel and boil the potatoes.

Step 1: Prepare the dough

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

• Pour the water into the well and mix well.

• Sprinkle the countertop with a little flour. 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 into a puree.

• Chop the onion and cut 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 liquid is gone.

• Reduce the heat to low and add the butter.

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

• Let the potato mushroom mixture cool.

Step 3: Fill the Varenyky

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

• Divide the sausage into balls of approximately 15 grams.

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

• Place 1 teaspoon of filling in the center of a circle and pinch it tightly to form a half-moon shape.

• Repeat these actions with the other half of the dough.

Step 4: Cook the varynyky

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

• As soon as the water boils, slowly place the Varenyky in parts (about 4 at a time) in the pan and cook 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 uncooked Varenyky on a board and place it in the freezer for 3-4 hours. Then put them in a plastic bag and seal it well. Place the Varenyky back in the freezer. You can store it this way for up to 6 months.