Potato Varenyky with Sour Cream Dough

Peel the potatoes, cut them into large pieces and cook in salted water. Drain the water, put half of the butter in the pot and make a puree.

Finely chop the onion and fry it in vegetable oil until it reaches a beautiful golden brown color.

Sift the flour into a bowl and mix it with salt.

Add baking soda to the sour cream and mix well.

Add sour cream with baking soda to the flour, mix well, and while constantly stirring and gradually adding water, knead the dough to a medium consistency.

Knead the dough thoroughly and wrap it in plastic wrap or a bag for 15–20 minutes so it can rest and not dry out.

Season the mashed potatoes with pepper, add half of the fried onions to it and mix well.

Cut off about a quarter of the finished dough, roll it into a sausage shape about 3 cm thick and cut into pieces about 1.3 cm thick. Keep the remaining dough wrapped in plastic film.

Roll out the dough pieces into thin circles. Keep the blanks under a napkin so they don't dry out.

Place an incomplete teaspoon of filling in the middle of the circle.

Seal the edges of the pierogi carefully. If desired, decorate the edge of the pierogi with a "braid" pattern.

Drop the varenyky into boiling salted water, stir gently so they don't stick to the bottom, and cook for 2–3 minutes after they float to the surface.

Remove the cooked dumplings with a slotted spoon and place them in a bowl with the remaining butter. Sprinkle the dumplings with the remaining fried onions. Serve with sour cream if desired.