Dough

• Dissolve the salt into warm water. Knead the ingredients above for 5 minutes or more. Add an egg if you'd like. Make sure to have extra flour handy if this becomes to sticky. Form into a ball, cover and let sit for 30 minutes.
• Peel, the potato, quarter and boil until tender. Drain and mash with 1 tablespoon butter. In a large sauté pan melt the remaining 2 tablespoons of butter. Sauté the minced onion and mushrooms until soft. Add the mashed potatoes and mix thoroughly on low heat. Add a tablespoon of minced dill, salt and pepper to taste.
• Cut the dough into workable sections, maybe a quarter of the dough at a time. Roll out the dough until about 1/8" thick. Use a 3" cup or circular cookie cutter to cut the dough.
• Place a small amount of filling into each circle, fold the dough over and seal with your fingers. Do not overfill. You need plenty of dough for sealing. For the added edging to the dumpling, fold over again and crimp along the edge with your fingers.
• Place each Varenyky on a floured plate and cover with plastic wrap or a towel.
• Bring a large pot of salted water to a boil. Once at a rolling boil add about 8 or so dumplings. Don't over crowd. Cover, but stirring often so they don't stick together, let the pot come back to a boil. The Varenyky will be ready when they float to the top.
• Lift out with a slotted spoon. Serve immediately with lots of butter and sour cream. Garnish with fresh dill and minced scallions.
• Or fry them in butter for a nice crispy, buttery flavor. Heat a pan on medium with butter and fry evenly, turning after a minute or two to brown both sides. Serve with extra butter, sour cream and dill.