Vareniki (Ukrainian Dumplings)

Privet!~
haven't been grocery shopping this week due to our busy study schedules. Running low on staples like milk, meat and eggs. I recall flipping through a gourmet magazine a couple of weeks ago and spotting an interesting recipe similar to Pelmeni which I made quite some time ago. Instead of minced meat; it was a variation of Pelmeni with a potato and cheese filling. I decided it would be a good day for such a recipe- considering how we need to scrooge on meat and eggs for next week!
As quoted from the magazine:

Vareniki, a national obsession in the Ukraine, have many different fillings, among them sauerkraut, cheese or sour cherries. The potato version is traditionally served with browned onions and bacon.

I didn't have bacon, cherries, ricotta, sour cream...nor Cheddar (as suggested by the recipe). I improvised with a handful of mozzarella and small spoon of cream. I didn't have butter either; had to substitute that with olive oil spread. (you can tell we're REAlly running low on food staples!) haha.
What better way to taste test my Vareniki's, than to have a Russian join us for lunch! Here's another one of those short funky videos! LOL

Recipe makes about 25 Varenikis. Enough to feed 2 hungry Punjabi girls, 1 happy Russian and one tired Chinese cook!
Dough:

1/2 tbsp sea salt
1 cup plain flour sifted (and 2 tbsp's extra for dusting and flouring work surface)
1/2 tbsp vegetable oil (I used corn)
1/2 cup water
1 egg yolk (save the egg white to use for wrapping varenikis)

Stir yolk and oil together, Add in flour + salt and stir to combine. Add water a lil at a time till mixture forms a rough dough. Turn onto lightly floured surface and knead till smooth and elastic (takes about 2 minutes) Cover in cling wrap and set aside for at least 30 minutes.
Filling:

mash 3 baby coliban potatoes
2 tbsp melted butter ( I used olive spread)
1/2 onion diced fine
1/2 cup mozzarella
1 tbsp cream
Sprinkle of sea salt.

Cook diced onions in butter till wilted and fragrant. Add all other ingredients and mash to combine.

Refer to my Pelmeni recipe on how to wrap and cook the vareniki's. (Link).The steps are exactly the same. I scooped up the cooked Vareniki's and pan fried them quickly in some olive oil and ham shreds. (no bacon; had to improvise). Dished them out and sprinkled with parsley and white vinegar. Added dashes of garlic seasoning for the Chinese cook, and chili flakes for the Punjabi girls!Tasted fabulous! It didn't take as much effort as my last try. I guess im getting the hang of dumpling making now.