Potato Varenyky

Ingredients

• Dough: 500 g (4 cups) flour, 250 ml (1 cup) warm water, 2 tbsp oil, 1 tsp salt
• Filling: 800 g (1¾ lb) potatoes, boiled and mashed
• 3 onions, finely chopped
• 4 tbsp sunflower oil
• Salt and pepper

Method

1. Knead the dough ingredients for 5 minutes until smooth. Cover and rest 30 minutes.
2. Fry the onions in the oil until deep golden. Mix half into the mashed potato with salt and pepper.
3. Roll the dough thin, cut 8 cm (3 inch) circles, fill each with a spoonful and pinch the edges shut.
4. Boil in salted water until they float plus 2 minutes. Toss with the remaining onions.

Tip. The egg-free dough is the traditional fasting version. They freeze well uncooked.