Homemade Dumplings with Mushroom Filling

Prepare all ingredients.

Sift the flour into a large bowl.

Add softened butter, sour cream and salt to the flour.

Mix until crumbly.

Pour in boiling water and immediately start stirring. The dough should come together into a lump with no crumbs. If crumbs remain on the bottom of the bowl, add another 15–20 ml of boiling water and work them in.

Once the dough comes together into a ball, continue kneading it on the table until it becomes smooth and uniform.

Wrap the finished dough in plastic film and leave it at room temperature for 30 minutes. It can be stored in the refrigerator for up to two days.

Chop the onion into small cubes.

Also chop the mushrooms into small cubes.

Heat vegetable oil in a skillet and fry the onion until golden brown.

Add mushrooms to the onion and simmer over medium heat for about 20 minutes.

At the end, add finely chopped dill, salt and pepper to taste. Let the filling cool before making the dumplings.

Roll out the dough into a thin layer and cut out circles using a glass or special cutter.

Place a spoonful of filling in the center of the dough circle and seal the edges firmly. Repeat with all the dough and filling.

Bring salted water to a boil in a large pot and add the dumplings to it. After they float to the surface, boil for another 2–3 minutes, then remove with a slotted spoon.

Serve varenyky with sour cream. If desired, garnish with fried mushrooms.