Ukrainian Vareniki/Varenyky

Bring a large pan of water to a boil, add a tsp of Salt and the potatoes. Cook for 15-20 minutes or till the potatoes can easily be pierced with a knife.

Drain potatoes, peel and mash while still warm. Keep aside.

For the dough- Take plain flour in a large bowl, make a well in the middle and add in the egg, buttermilk, salt, sour cream and adding warm water little at a time, knead into a smooth dough. Cover with clingfilm and leave to rest.

Meanwhile make the filling- Transfer the warm mashed potatoes into a bowl and whisk in the butter, cream cheese, mozzarella and black pepper. Mix well.Taste and adjust salt.

Pinch off balls of dough and roll out thinly, cut out rounds and fill with a tbsp of the filling. Bring sides together to seal with a touch of water.Pinch down well and press with the tongs of a fork.

Prepare all the Vareniki this way till both the dough and filling is used up.Make sure that the edges are sealed properly else it will open whilst boiling.

When ready to serve then bring a large pot of water to a rolling boil, drop in the prepared Vareniki, a few at a time and cook till they float up.

Serve garnished with chopped coriander and with extra sour cream, chilli garlic dip or tomato ketchup on the side. Can also be served in hot vegetable soup.