POTATO VARENIKI

Boil the potatoes until tender for the mash.

Combine flour and water to knead the dough. Continue kneading until smooth.

Chill the dough in the refrigerator for an hour.

Finely dice the onion and sauté until golden brown.

Salt the potatoes, add butter, and mash them. I reserve some of the cooking water and fold it into the mash to get the right consistency.

Add the onions to the potatoes and mix well—the filling is ready.

Roll out the chilled dough into a thin sheet.

Cut out circles using a glass and shape the vareniki.

Firmly pinch the edges and create pleats—though you can skip the pleats if you prefer.