Varenyky With Cabbage And Potatoes, Hummus, Ham, And Parmesan Recipe

Prepare the Varenyky Dough

In a large bowl, mix 2 cups of all-purpose flour with a pinch of salt. Create a well in the center and pour in 1/2 cup of warm water, 1/4 cup of vegetable oil, and 1 beaten egg. Mix until a dough forms, then knead on a floured surface until smooth. Cover and let rest for 30 minutes.

Make the Cabbage and Potato Filling

Boil 2 medium potatoes until tender. Mash and let cool. In a pan, sauté 1 diced onion and 2 cups of shredded cabbage in 2 tablespoons of vegetable oil until soft. Mix with the mashed potatoes, add salt and pepper to taste, and let cool.

Shape and Cook the Varenyky

Roll the dough to about 1/8 inch thick and cut into 3-inch circles. Place a teaspoon of filling in the center of each circle, fold over to form a half-moon shape, and seal the edges with a fork. Boil a large pot of salted water, add the varenyky, and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and serve.

Prepare the Hummus

In a food processor, combine 1 can of drained chickpeas, 1/4 cup of tahini, 2 tablespoons of olive oil, 1 crushed garlic clove, juice of 1 lemon, and salt to taste. Blend until smooth and creamy. Adjust seasoning as desired.

Serve the Ham and Parmesan

Arrange slices of ham on a serving platter. Shave or grate Parmesan cheese over the top. Serve alongside the varenyky and hummus.