Potato varenyky

Mix the flour with a pinch of salt, pour in 200 ml of warm water and 2 tbsp of oil. Knead into a smooth, elastic dough, 5–7 minutes.

Cover the dough with a bowl or cling film and leave it for 30 minutes — it will roll out more easily.

While the dough rests, peel the potatoes, cut them into large chunks and boil in salted water until soft, about 20 minutes.

Finely chop the onions and fry them in 4 tbsp of oil until golden, 10 minutes.

Drain the potatoes, mash them, stir in a third of the fried onions and season with salt and pepper. Let it cool.

Roll the dough out 2 mm thick and cut out circles with a glass. Put a spoonful of filling on each, fold in half and pinch the edges firmly.

Edges free of flour and filling seal better — otherwise the varenyky will burst open as they boil.

Drop the varenyky into boiling salted water in batches and stir gently right away so they don't stick to the bottom. Once they float, cook for 3–4 minutes.

Lift the varenyky out with a slotted spoon, plate them and top with the remaining onions and their oil. Done!