Potato and Mushroom Varenyky

Sift the flour into a bowl, add the salt, butter, and sour cream, pour in the hot water, and knead the dough.

Turn the dough out onto a floured surface and knead until elastic.

Cover the dough with plastic wrap and let rest for 10–15 minutes.

Boil the potatoes until tender and mash them.

Finely chop the mushrooms and sauté them in a skillet, then combine with the mashed potatoes.

Add finely chopped fresh herbs, season with salt and pepper, and mix well.

Roll out a portion of the dough to about 2–3 mm thick.

Place portions of the filling onto the dough spaced apart, moisten the edges of the dough with water, fold the dough over the filling, and seal the edges.

Cut out the varenyky using a glass or shape them using your preferred method.