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1
PREPARE THE FILLING FIRST: Saute the onion in the butter until softened, about 6 minutes.
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2
Combine with the potatoes and cheese and mix well.
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3
Season with salt and pepper.
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4
Let cool thoroughly before using.
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5
(The filling can be made a day ahead and kept covered and refrigerated.
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6
Bring to room temperature before using.).
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7
TO MAKE THE DOUGH: Combine the flour and salt in a large mixing bowl.
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8
Add the egg yolks, mashed potatoes, melted butter and just enough of the water to form a medium-soft dough.
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9
Turn the dough out onto a lightly floured surface and knead until smooth. (Too much kneading will make the dough tough.).
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10
Divide the dough in half and cover with an inverted bowl.
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11
Let stand for 10 minutes.
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12
Roll out the dough until it is quite thin and cut rounds about 2 to 3 inches wide with a large biscuit cutter.
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13
Bring a large pot of water to a boil and add a little salt.
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14
To each round of dough, add a spoonful of filling ad fold over to form a half circle.
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15
Press the edges together with well floured fingers, making sure the varenyky are well sealed.
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16
Transfer them to a lightly floured surface and cover them with a clean tea towel so that they do not dry out.
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17
Drop a few at a time into the boiling water, stirring gently with a wooden spoon to separate them and keep them from sticking to the bottom of the pot.
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18
Boil for 3 to 4 minutes, at which point they should be puffed and bobbing on the surface.
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19
(The thinner the dough and the smaller the pyrohy, the quicker they will cook.).
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20
Transfer with a slotted spoon to a colander, drain thoroughly and place in a warmed bowl.
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21
Drizzle with melted butter and toss gently to keep them from sticking together.
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22
Cover and keep warm while you cook the remaining varenyky.
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23
Serve with fried onions and sour cream. Serve hot. Makes 4 serving.
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24
Great Potatoes.
