Cabbage Vareniki

Sift 400 g flour into a bowl, make a well in the center, pour in 150 ml hot water, crack in the egg, add a pinch of salt and stir with a spoon until combined.

Knead the dough by hand into a soft, elastic ball for 5-7 minutes, shape it into a ball, cover with plastic wrap and let it rest for 20-25 minutes at room temperature.

While the dough is resting, finely shred 600 g cabbage, grate the carrot on a coarse grater, and finely chop one onion.

Heat 2 tbsp oil in a skillet, add the cabbage, carrot and onion, cover with a lid and braise over low heat for 20-25 minutes until soft, stirring occasionally.

Season the filling with salt and black pepper to taste, remove from heat and let it cool completely, about 15 minutes.

Roll out the dough into a sheet 2-3 mm thick and cut out circles with a glass. Place a teaspoon of filling in the center of each, fold in half and pinch the edges tightly to seal.

Boil the vareniki in batches in salted boiling water for 3-4 minutes after they rise to the surface, stirring gently with a wooden spoon so they don't stick together.

Slice the second onion into half-rings and fry in 2 tbsp oil until golden. Serve the hot vareniki topped with the fried onion.