Varenyky with Liver and Potato

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

Finely chop the onion and fry it in vegetable oil until golden brown.

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

Clean the liver from films and boil it. Grind it in a meat grinder and add to the puree.

Add baking soda to the sour cream and mix well.

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

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

From the ready dough, cut off approximately a quarter, roll this piece into a sausage about 3 cm thick and cut it into pieces about 1.3 cm thick. Keep the remaining dough wrapped in plastic film.

Roll out the pieces of dough 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 and carefully seal the edges.

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

Remove the boiled dumplings with a slotted spoon and place them in a bowl with the remaining butter. Sprinkle with the remaining fried onions. If desired, add pork cracklings or serve with sour cream.