Cooking Varenyky

My Varenyky took 3 days to cook and had lots more troubles regarding the process because of the time crunch, they turned out great with my only gripe being the filling not being a paste and had some chunks of potato/onion in it, could have been better if I blended them to a paste, the pictures of me making them also didn’t come through because my icloud didn’t save them, my only picture is the end result which is the most important to me, for the first day I made the filling, turing the potatoes into cubes and boiling them, after boiling the potatoes I then put them into a bowl and mixed them with chopped onion, sour cream, salt, and pepper. I put the filling into the fridge until 2 days later because I needed to make the dough.

The dough took the second day with a typical dough recipe but the flour was way too much that what was necessary, my one mistake was kneading the dough too much which made forming the Varenyky shells hard on the third day, the dough was also put into the fridge till tomorrow which might have had some effect to the stretchiness to the dough.

For the third day I only had to put the dough and filling together, then lather them in bacon which I cooked on the side, the Varenyky after being put onto the pan from the boiling made them have a slightly hard shell making a nice texture to bite into, I then put bacon on top and cooked the leftovers on the pan to warm them up and eat.