Varenyky with Potato and Vegetable Filling

Boil the potatoes until cooked, mash into a puree and salt. Cool to a warm state.

Sift the flour onto a clean work surface and make a well in the center. Pour in water and add warm mashed potatoes.

Lifting the flour from the edges, knead the dough. It should be slightly sticky — add more flour if necessary.

Form a ball, cover with a towel and leave for 30 minutes at room temperature.

Dice the vegetables and mushrooms into small cubes. Heat the oil in a pan, add the eggplants, then add the zucchini and fry until cooked through.

In a separate pan, fry the onion in heated oil, add mushrooms and fry until cooked through.

Combine both parts of the vegetables, let the excess liquid drain. Add minced garlic, salt, pepper, and basil. Mix until smooth.

Roll out the dough into a thin layer on a flour-dusted surface. Cut out circles using a cookie cutter.

Place the filling in the center of each circle, pinch the edges together, and shape it into a dumpling.

Boil the dumplings in salted water for about 4 minutes. The dough cooks quickly, so watch carefully.

Remove the dumplings with a slotted spoon, transfer to a plate and serve.