Servings: 4 to 6

Fine semolina or flour for dusting Fine semolina or flour for dusting
2 tablespoons vegetable oil 2 tablespoons vegetable oil
50g salo, lardo, or pancetta, diced 50g salo, lardo, or pancetta, diced
1 tablespoon butter, softened 1 tablespoon butter, softened
crème fraîche or soured cream to serve crème fraîche or soured cream to serve
Dough: subheading: Dough:
1 medium free-range egg 1 medium free-range egg
175g plain or 00 flour 175g plain or 00 flour
Filling: subheading: Filling:
220g drained butter beans 220g drained butter beans
100g cooked potato (baked or mash) 100g cooked potato (baked or mash)
1 medium free-range egg yolk 1 medium free-range egg yolk
handful fresh chopped dill handful fresh chopped dill

Dough: subheading: Dough:
Whisk the egg with 70ml water in a bowl, then gradually mix in the flour to make a rough dough. Knead until the dough stops sticking to your hands and is firm and elastic. Wrap well, then leave to rest for at least 15 minutes -- this will relax the gluten and make it easier to roll.
Filling: subheading: Filling:
Whizz the beans to a paste in a blender or processor. Transfer to a bowl and add the potato, egg yok and a good pinch of salt. Work the mixture with a potato masher to bring everything together, then stir in the dill.
Roll the dough into a sausage shape, then cut evenly into 30 little pillows (about 3x2cm). You're aiming for 10g of dough and 10g of filling per dumpling.
Dust a tray or large plate with semolina or flour. On a flour-dusted surface, use a rolling pin to roll out each pillow of dough into an 8cm circle. Place a teaspoonful of filling in the centre, then pinch the edges of the circle together to close the dumpling, taking care not to trap any air inside. Put the dumplings on the tray/plate and cover with a damp tea towel to stop them drying out.
Heat the oil in a frying pan over a low-medium heat and add the salo, lardo, or pancetta. As soon as it starts to release its fat, add the onion and cook, stirring often, until everything looks crisp and golden.
Put the butter in a large bowl and have it by the stove, ready. Now, working in two batches, gently slip the dumplings into a large pan of salted boiling water, giving them a gentle stir so they don't stick to the pan. Cook for about 5 minutes -- they will float to the top when they're ready. Lift them out with a slotted spoon, then put in the bowl and toss so they're slicked with butter. Scatter the crisp onion and salo mixture on top and serve with crème fraîche or soured cream.

You can use the dough for sweet varenyky using berries or stone fruit.  You can use the dough for sweet varenyky using berries or stone fruit.