Hearty Cabbage and Mushroom Varenyky

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, 1 large egg, and 1 tablespoon vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a clean cloth and let rest for 30 minutes.

For the filling, melt 1 tablespoon butter in a large skillet over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until softened. Add 8 ounces finely chopped cremini mushrooms and cook for 7-10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.

Add 1/2 head finely shredded green cabbage to the skillet with the mushrooms and onion. Cook for 10-15 minutes, stirring frequently, until the cabbage is tender and lightly caramelized. Season with 1/4 teaspoon black pepper and salt to taste. Remove from heat and let cool completely.

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 3-inch round cookie cutter or glass rim to cut out circles.

Place a small spoonful of the cooled cabbage and mushroom filling in the center of each dough circle. Fold the dough over to form a half-moon shape, then pinch the edges firmly to seal, creating a crimped edge.

Bring a large pot of salted water to a rolling boil over high heat. Carefully drop the varenyky into the boiling water, ensuring not to 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 drain well. Toss gently with the remaining 1 tablespoon butter to prevent sticking. Serve immediately.