Potato and Mushroom Dumplings

Pour the flour into a large bowl in a mound, add salt and make a small indentation in the flour.

Gradually add water and mix the mixture. Knead the dough with your hands until it reaches an elastic and resilient state — knead it well.

Wrap the finished dough in plastic wrap and set aside.

Boil the potatoes in salted water until cooked through.

While the potatoes are cooking, sauté the onion in a small amount of butter. Add finely chopped mushrooms, a bit more butter, and cook until the mushrooms are done. The mixture may brown slightly — this will make the filling crispy.

Drain the potatoes and mash them. Add the remaining butter, mix with the onion-mushroom mixture and let cool. Season the filling well with salt.

Divide the dough into three parts. Roll out each part with a rolling pin to a thickness of no more than 3 mm.

Using a form or mug, cut out circles from the dough. Place a teaspoon of filling on each circle and pinch the edges like dumplings.

Lower the dumplings into boiling water and cook until they float to the surface.

While the dumplings are cooking, fry the lard and onion in the same pan where the filling was fried.

Arrange the cooked varenyky on a plate, top with cracklings and sour cream.