Вареники

Combine the flour and salt in a large bowl, making a well in the centre. Add the egg and warm water, then mix with a fork and gradually incorporate the flour until a shaggy dough forms. Knead on a floured surface for eight minutes until smooth and elastic, then cover and rest for thirty minutes.

Prepare the filling while the dough rests. Boil the peeled potatoes in salted water until very tender, then drain thoroughly and mash until completely smooth with no lumps. Heat the oil in a skillet and fry the sliced onions for eight to ten minutes until deeply golden and caramelised.

Mix half of the fried onions into the mashed potatoes along with salt and pepper to taste. Reserve the remaining fried onions for topping the finished dish. If using farmer's cheese, fold it into the potato mixture gently for a creamier, tangier filling.

Roll the rested dough out on a floured surface to about two millimetres thick, thin enough to be slightly translucent. Using a round cutter or glass about eight centimetres in diameter, cut circles from the dough, gathering and re-rolling the scraps to minimise waste.

Place a heaped teaspoon of the potato filling in the centre of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges firmly together, pressing with your fingers or crimping with a fork to create a tight seal that will not open during boiling.

Bring a large pot of well-salted water to a rolling boil. Add the varenyky in batches, being careful not to overcrowd the pot. Stir gently once to prevent sticking, then cook until they float to the surface plus an additional two minutes for a total of about four to five minutes.

Remove the cooked varenyky with a slotted spoon and toss immediately with a generous knob of butter to prevent them from sticking together. Serve on a warm platter topped with the reserved fried onions, dollops of sour cream, and a generous scattering of fresh chopped dill.