Dumplings with Creamy Potatoes and Brynza

Boil the potatoes in their skins, drain the water and transfer to a bowl. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.

Peel the cooled potatoes and grate them on a medium grater. Take half of the grated potatoes and add brynza cheese, 200 g of flour and eggs to it. Knead the dough until smooth.

Roll the dough into a log, cover with a clean towel and let rest for 20–30 minutes.

Prepare the filling: take the remaining half of the potato, add salt and freshly ground black pepper to taste. Mix until smooth.

Dust the work surface with the remaining 100 g of flour. Gradually mix the flour into the dough, then roll it out into a sheet approximately 2 mm thick.

Cut circles from the dough with a diameter of 7–8 cm. Place a tablespoon of filling in the center of each circle and seal the edges. If desired, press the edges with a fork for a stronger seam and a more attractive pattern.

Lower the dumplings into salted boiling water and stir gently to prevent them from sticking together. Cook over medium heat for about 10 minutes after they float to the surface.

While the dumplings are cooking, cut the bacon into small cubes of 3–4 mm and fry in a pan until crispy.

Place the varenyky on a plate, serve with sour cream, topped with crispy bacon and finely chopped green onions.