Potato Vereniki

Boil the potatoes in salted water until completely tender, about 20 minutes, then drain and mash until smooth. Sauté the diced onion in butter until golden and soft, then fold into the mashed potatoes and season generously with salt.

In a large bowl, combine flour, a pinch of salt, the egg, and enough water to bring the dough together into a firm but pliable consistency. Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic, then cover with a cloth and let it rest.

Roll the rested dough out on a floured surface to a thickness of about 2 mm. Use a round cutter or glass to cut circles approximately 8–10 cm in diameter.

Place a heaped teaspoon of the potato and onion filling in the center of each dough circle. Fold the circle in half over the filling and pinch the edges firmly together to seal, ensuring no air pockets remain.

Bring a large pot of salted water to a rolling boil. Cook the vereniki in batches, stirring gently to prevent sticking, until they float to the surface and the dough is cooked through.

Remove the cooked vereniki with a slotted spoon and transfer to a serving dish. Top immediately with a generous knob of butter and serve hot.