Varenyky with potato

Step 1: Mix 1 ⅛ lb plain flour and 1 tsp salt in a bowl, add 1 cup warm water and 3 tbsp sunflower oil and stir into a shaggy dough. Knead for 8–10 minutes until smooth and soft as an earlobe. Wrap and rest for 30 minutes so it rolls without springing back.

Step 2: Boil 1 ¾ lb floury potatoes in salted water over a medium heat for 18–20 minutes, until a knife slides in without resistance. Drain well and let them steam dry in the pan for 2 minutes.

Step 3: Meanwhile heat 6 tbsp sunflower oil in a frying pan over a medium heat and fry 3 onions, stirring often, for 15 minutes until deep golden and sweet-smelling. Keep half the onion and its oil aside for serving.

Step 4: Mash the potatoes until smooth, then beat in the remaining onion with its oil, 1 tsp salt and ½ tsp black pepper. Taste: the filling should be well seasoned. Spread it on a plate to cool completely.

Step 5: Roll half the dough on a floured surface to 2 mm thick, about as thin as a coin. Cut rounds with a 7–8 cm glass. Keep the rest of the dough covered so it does not dry out.

Step 6: Put a heaped teaspoon of filling on each round, fold into a half moon and pinch the edges firmly from one end to the other, squeezing out air. Common mistake: overfilling or getting flour or filling on the edges, which stops the seal and the varenyky burst while boiling. Lay them on a floured tray, not touching.

Step 7: Bring a large pot of salted water to a rolling boil. Drop in 15–20 varenyky, stir once gently so they do not stick, and cook for 3–4 minutes after they float, until the dough at the pinched edge is tender.

Step 8: Lift them out with a slotted spoon into a warm bowl and toss with the reserved fried onion. Scatter with 2 tbsp dill and serve hot. To freeze, open-freeze them raw on the tray, then bag; boil from frozen for 6–7 minutes.