The Dough:
2 egg yolks
1/2 c. cold mashed potato
2 tbsp. softened butter
1/2 c. cool water
1 c. whole wheat pastry flour
1 c. all purpose flour
1 tsp. salt

Mix the first three ingredients thoroughly. Add the water and mix well. Sift the whole wheat pastry and all purpose flours together and with the salt. Gradually add to the first mixture to form a very soft dough. Add approximately 1/4 cup of flour in 2 tablespoons portions and knead on a floured board until smooth and it no longer sticks to the hand. Too much kneading will toughen the dough. Divide the dough into two parts. Then, cover and let stand for 10 minutes.

The Filling:
1 sm. onion, chopped and sauteed in butter until golden
2 c. warm mashed potatoes (Take care not to make the mashed potatoes too soft before the other ingredients are added. This might make the filling too soft and difficult to fill with.)
1 c. or more cottage cheese
Salt and pepper

To the just mashed, warm potatoes, add the sauteed onions, cheese and salt and pepper to taste. (Note that the potato filling will taste less salty in the final product, since some of the salt will be absorbed by the dough and final cooking.) Allow to cool before using. The filling should be thick enough to hold its shape.

To assemble: Roll the dough out quite thin on a floured board. Cut rounds with a large biscuit cutter (or thin rimmed glass, approximately 2 to 2 1/2 inch diameter). Put the round on the palm of a hand. Place a spoonful of the filling on it and then fold the dough over into a half-moon. Pinch the edges together making sure than no filling gets through to the edges. Make sure that the edges are sealed well to prevent the filling from running out during the final cooking. Place the varenyky on a floured board (or lay floured sheets of waxed paper on a flat surface. Do not allow them to touch each other and periodically turn completed varenyky over to prevent sticking and tearing while you are busy trying to complete the remaining varenyky.)

Drop a few varenyky at a time into a large pot of boiling (salted) water. Depending on the size of your pot, you may cook as few as 5 or as many as 10 at one time. Gently stir with a wooden spoon to assure that the varenyky not stick to each other and to avoid sticking to the bottom of the pot when first dropped in to cook. Continue boiling rapidly for about 6 minutes in all, depending on the size and thickness of the dough. Test one for doneness. Gently use a slotted spoon and remove each to a colander to drain. Then, place them in a deep dish and sprinkle with melted butter and golden sauteed onions. Toss gently to coat. Repeat the procedure until all varenyky are cooked, drained and tossed with melted butter and sauteed onions, making sure to keep the cooked varenyky covered and hot until all are ready to be served. Serve with sour cream, the traditional accompaniment.

NOTE: This dish is certainly not for a serious dieter. It does take some effort and patience to learn how to fill the varenyky. They are quite delicious!