Varenyky with Liver and Pork Fat

Rinse the liver (400 g), cover with cold water and cook over medium heat for 20 minutes until done. Drain in a colander and let cool to room temperature (10-15 minutes).

Cut the pork fat into small cubes, place in a dry skillet and render over medium heat for 10 minutes until golden cracklings form; set aside a third of the cracklings for serving.

In the remaining fat in the skillet, sauté the finely chopped onion for 6-7 minutes until soft and translucent.

Pass the cooled liver, sautéed onion and the rest of the cracklings through a meat grinder; season with salt and pepper to taste and mix thoroughly.

Sift the flour into a mound, make a well in the center, crack in the egg, add a pinch of salt and, stirring, gradually pour in water; knead into a firm, smooth dough, cover and let rest for 15-20 minutes.

Roll out the dough into a sheet 2-3 mm thick and cut out circles 6-7 cm in diameter with a glass.

Place a teaspoon of filling on each circle, fold in half and pinch the edges tightly to seal.

Cook the varenyky in batches in salted boiling water for 4-5 minutes after they float to the surface, stirring gently; serve hot, sprinkled with the reserved cracklings and onion and topped with sour cream.