Potato and Mushroom Varenyky

Boil the potatoes until tender and mash them into a smooth purée. Dice the onion and sauté until golden. Add the finely chopped mushrooms and cook for 10–15 minutes until all the moisture has evaporated. Mix with the potatoes, add butter, salt, and pepper. Let cool completely.

Mix the flour with salt. Pour in boiling water and vegetable oil, stir with a spoon first, then knead by hand for 8–10 minutes until smooth. Cover with a towel and let rest for 30 minutes.

Roll out the dough to 2–3 mm thickness. Cut circles, add filling to each, and pinch the edges tightly to seal.

Drop the varenyky into boiling salted water. Once they float to the surface, cook for another 3–4 minutes.