Potato Varenyky

Sift the flour into a bowl, add the egg and a pinch of salt, pour in warm water and knead a soft, elastic dough. Cover with plastic wrap and let rest for 20–30 minutes.

Peel the potatoes, cut into chunks and boil in salted water for 15–20 minutes until tender, then drain in a colander.

Finely chop the onion and fry in oil until golden; set half aside for serving.

Mash the hot potatoes together with the butter and half of the fried onion, season with salt and black pepper to taste. Let the filling cool.

Roll out the dough into a sheet 2–3 mm thick and cut out circles 6–7 cm in diameter using a glass or a cutter.

Place about 1 tsp of filling, heaped, on each circle, fold in half and pinch the edges tightly so the varenyky don't fall apart while cooking.

Cook the varenyky in small batches in boiling salted water for 3–4 minutes after they float to the surface.

Serve hot, topped with the remaining fried onion and a generous spoonful of sour cream.