Apple Varenyky

Wash the apples (500 g), peel and core them, then cut into small cubes about 0.5-1 cm. Mix with sugar (60 g) and cinnamon (1 tsp).

If the apples are juicy and release a lot of liquid, add starch (1 tbsp) and stir it in — it will bind the excess juice and keep the filling from leaking during cooking.

Sift the flour (400 g) into a bowl in a mound, make a well in the center, crack in the egg, add salt (to taste) and gradually pour in cold water (180 ml). Knead the dough first with a spoon, then by hand for 8-10 minutes until smooth, elastic and not sticky.

Shape the dough into a ball, cover with plastic wrap or a damp towel and let rest at room temperature for 20 minutes.

Roll out the dough on a floured surface to a thickness of 2-3 mm. Cut out circles with a glass or cutter 6-7 cm in diameter; gather the scraps, roll out again and cut out the remaining circles.

Place about 1 tsp of the apple filling in the center of each circle. Fold the dough in half and pinch the edges tightly in a braid pattern so the juice doesn't leak out during cooking.

Bring water to a boil in a large pot and salt it (salt to taste). Drop in the varenyky in small batches of 10-12 pieces and gently stir right away with a wooden spoon so they don't stick to the bottom.

Cook for 3 minutes after the varenyky rise to the surface. Remove with a slotted spoon, drizzle with melted butter (30 g) and serve hot with sour cream (100 g) and honey (2 tbsp) on the side.