Nobody reads my reviews anyway.
I'll throw in a recipe for Varenyky.

Recipe for Potato Dumplings (Varenyky)
Ingredients:
For the dough:
Wheat flour – 500 g
Water – 200 ml
Egg – 1
Salt – 1 tsp
For the filling:
Potatoes – 1 kg
Onions – 2
Lard or butter – 50 g
Salt – to taste
Ground black pepper – to taste
Preparation steps:
Making the dough:
Sifting the flour: Sift the flour into a large bowl.
Making the dough: Add salt and the egg to the flour. Gradually pour in the water, constantly stirring. Knead the dough until it becomes smooth and elastic.
Resting the dough: Wrap the dough in plastic wrap or cover it with a towel and let it rest for 30 minutes.
Preparing the filling:
Boiling the potatoes: Peel the potatoes, cut them into large pieces, and boil until tender in salted water.
Preparing the onions: While the potatoes are boiling, finely chop the onions. Sauté the onions in lard or butter until golden brown.
Making the potato puree: Drain the potatoes and mash them. Add the sautéed onions, salt, and pepper to taste, and mix well.
Forming the dumplings:
Rolling out the dough: Roll out the dough into a thin sheet about 2-3 mm thick. Use a glass or cutter to cut out circles approximately 7-8 cm in diameter.
Forming the dumplings: Place a spoonful of potato filling on each circle of dough. Fold the dough in half and pinch the edges tightly to seal the dumplings.
Cooking the dumplings:
Boiling water: Bring a large pot of water to a boil, add salt.
Cooking the dumplings: Gently drop the dumplings into the boiling water, stirring carefully to prevent sticking. Cook until done (approximately 5-7 minutes after they float to the surface).
Serving:
Removing the dumplings: Remove the dumplings with a slotted spoon and place them on a plate.
Serving: Serve the dumplings hot, optionally drizzling with melted butter, sour cream, or sautéed onions.
Enjoy your meal!

Nobody reads my reviews anyway. I'll throw in a recipe for Varenyky. Recipe for Potato Dumplings (Varenyky) Ingredients: For the dough: Wheat flour – 500 g Water – 200 ml Egg – 1 Salt – 1 tsp For the filling: Potatoes – 1 kg Onions – 2 Lard or butter – 50 g Salt – to taste Ground black pepper – to taste Preparation steps: Making the dough: Sifting the flour: Sift the flour into a large bowl. Making the dough: Add salt and the egg to the flour. Gradually pour in the water, constantly stirring. Knead the dough until it becomes smooth and elastic. Resting the dough: Wrap the dough in plastic wrap or cover it with a towel and let it rest for 30 minutes. Preparing the filling: Boiling the potatoes: Peel the potatoes, cut them into large pieces, and boil until tender in salted water. Preparing the onions: While the potatoes are boiling, finely chop the onions. Sauté the onions in lard or butter until golden brown. Making the potato puree: Drain the potatoes and mash them. Add the sautéed onions, salt, and pepper to taste, and mix well. Forming the dumplings: Rolling out the dough: Roll out the dough into a thin sheet about 2-3 mm thick. Use a glass or cutter to cut out circles approximately 7-8 cm in diameter. Forming the dumplings: Place a spoonful of potato filling on each circle of dough. Fold the dough in half and pinch the edges tightly to seal the dumplings. Cooking the dumplings: Boiling water: Bring a large pot of water to a boil, add salt. Cooking the dumplings: Gently drop the dumplings into the boiling water, stirring carefully to prevent sticking. Cook until done (approximately 5-7 minutes after they float to the surface). Serving: Removing the dumplings: Remove the dumplings with a slotted spoon and place them on a plate. Serving: Serve the dumplings hot, optionally drizzling with melted butter, sour cream, or sautéed onions. Enjoy your meal!