Cabbage and Mushroom Varenyky

Pile the flour into a bowl and add the melted butter. Gradually pour in the hot water. Mix until the ingredients just come together.

Knead the dough by hand until smooth and elastic, then let it rest covered with a kitchen towel for 10 minutes.

Sauté the onions in a skillet until golden brown. Cook the thawed mushrooms for about 30 minutes, drain them well using a sieve, and then chop them finely.

Simmer the cabbage over low heat until tender, then chop and squeeze out excess moisture. Combine all the filling ingredients in a bowl and season to taste.

Roll out the dough on a work surface and cut out rounds using a glass or pastry ring. Spoon the filling into the center and seal to form the varenyky.