Ingredients:

• 1 egg
• 1 C lukewarm water
• 3 C flour
• Flour for hands and work surfaces
• 1 T vegetable oil
• 12 medium potatoes
• pepper
• salt
• 8 oz sharp cheddar cheese
• Pam

1 large or 3 small onions

Method

Potato Filling: Peel and quarter the potatoes. Boil them in water seasoned with salt, then strain the water. Mash potatoes and add sauteed onions. Add cheese and allow to melt; season with salt and pepper. Mix well with a mixer. Varenyky Dough: Beat egg with a fork in a large mixing bowl. Add water and oil. Add flour 1 cup at a time, mixing with fork until very thick. Then turn out on floured cutting board and knead dough until all the flour is mixed. Separate dough into 2 halves: place one in bowl and cover with towel. Roll other half until approx. 1/8 inch thick, then cut out cicles with biscuit cutter or glass (approx. 3 inches across). Repeat with other half. Making Varenyky: Put flour on your hands amd your work surface. Hold dough in palm of hand and put about 1 T of potatoe filling in center. Fold dough over and seal edges (make sure they seal well, or it’ll come open when boiled). Lightly flour both sides. Cooking Varenyky: Bring water to a boil in a large pot and add oil and salt. Once it returns to a boil, add about 30 varenyky. Stir every few minutes; once they float to the top, cook 4 minutes (still stirring every few minutes). Remove with flat, slotted spoon into baking dish. Spray with Pam.