Varenyky

Instructions

1. In a large bowl, combine the flour and salt. Make a well in the center, add the egg, water, and vegetable oil. Mix until a dough forms.
2. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. While the dough rests, place potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15 minutes.
4. Drain the potatoes and mash them in a bowl. Stir in the farmer's cheese, black pepper, and half of the chopped onion. Mix well and set aside.
5. Roll out the dough on a floured surface to about 1/8 inch (3mm) thick. Cut into 3-inch (8cm) circles using a cookie cutter or glass.
6. Place a teaspoon of the potato filling in the center of each circle. Fold the dough over the filling to form a half-moon and press the edges to seal.
7. Bring a large pot of salted water to a boil. Add the varenyky in batches and cook until they float to the surface, about 3-5 minutes.
8. In a skillet, melt the butter over medium heat. Add the remaining onion and sauté until golden brown, about 5 minutes.
9. Using a slotted spoon, transfer the cooked varenyky to the skillet. Toss gently with the sautéed onions and butter.
10. Serve the varenyky hot with a generous dollop of sour cream.