Ukrainian Varenyky with Potato and Cheese Filling

To make the dough, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. In a separate bowl, whisk together 1/2 cup warm water and 1 large egg. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a clean cloth and let rest for 20 minutes.

For the filling, boil 2 large peeled and diced potatoes in salted water until very tender, about 15 minutes. Drain well and mash thoroughly. Stir in 1/2 cup farmer's cheese, 1/4 teaspoon black pepper, and salt to taste. Set aside to cool slightly.

While the potatoes cook, melt 1/4 cup butter in a small skillet over medium heat. Add 1 small finely chopped onion and sauté until golden brown and caramelized, about 8-10 minutes. Set aside.

Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Use a 2.5-inch round cookie cutter or glass rim to cut out circles.

Place about 1 teaspoon of potato and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Repeat with the remaining dough and filling.

Bring a large pot of salted water to a rolling boil over high heat. Carefully drop the varenyky into the boiling water, a few at a time, ensuring they do not overcrowd the pot. Cook for 3-5 minutes after they float to the surface, until the dough is cooked through.

Remove the cooked varenyky with a slotted spoon and transfer them to a serving platter. Drizzle generously with the caramelized onion butter and serve immediately.