Potato Varenyky

Ingredients

• 220 g All Purpose Flour
• 80 g Sour Cream
• 1 pcs Egg
• 2 tsp Kosher Salt
• 3 pcs Potato
• 120 g Farmer Cheese
• 1 pcs Onion
• 40 g Butter
• 0.5 tsp Black Pepper
• 10 g Dill

Method

1. In a large bowl, combine {all_purpose_flour}, {sour_cream}, {egg}, and {kosher_salt}. Mix until a shaggy dough forms, then knead briefly until smooth and soft. Cover and let it rest so the gluten relaxes and the dough rolls easily.
2. Place {potato} in a saucepan of cold salted water over medium-high heat. Bring to a gentle boil and cook until very tender and easy to mash, then drain well so the filling stays thick rather than watery.
3. Melt {butter} in a skillet over medium heat, add {onion} with a pinch of {kosher_salt}, and cook slowly until deep golden and sweet-smelling. This pidsmazhka builds the classic savory finish.
4. Mash the drained {potato} while hot, then fold in {farmer_cheese}, some of the browned {onion}, {black_pepper}, and a little {kosher_salt}. Mix until creamy but still thick enough to hold its shape.
5. Roll the rested {all_purpose_flour} dough on a lightly floured surface until slightly thick, cut rounds, fill with the {potato} mixture, and pinch tightly closed. Keep the seams well sealed so the dumplings do not open in the water.
6. Bring a wide pot of well-salted water to a gentle boil over medium heat. Add the {potato} dumplings in batches without crowding and cook until they float and the dough turns tender. Lift out carefully with a slotted spoon.
7. Toss the hot boiled {potato} dumplings with the remaining browned {onion} and {butter} in the warm skillet over low heat until lightly coated and glossy. Finish with {dill} for a bright fresh lift and serve at once.