Vareniki (Pierogi) with Potatoes and Mushrooms

Ingredients

• 18 ounces potatoes
• salt and freshly ground black pepper
• 3 cups all-purpose flour
• 1 teaspoon salt
• 0.25 cups sour cream
• 0.5 teaspoons baking soda
• 0.5 cups water
• 0.25 cups butter
• 2 onions , finely diced
• 3.5 cups finely chopped button mushrooms

Instructions

1. 1

   Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.

2. 2

   Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.

3. 3

   Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.

4. 4

   Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.

5. 5

   Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.