Almost, but not quite, the perfect Varenyky. I have made them for 3 years now, and would suggest the following filling changes: boil the potatoes in the skins and then peel them, mash the potatoes rather than dicing, and add a dash of nutmeg to the filling to enhance the cheese flavour. As for the dough, I found it a bit tougher when cooked than the varenyky I grew up with. Search for an online recipe with fewer eggs, sour cream and butter in the dough; the sour cream seems to make the dough much more workable and tender. Also, after boiling varenyky it seems to help to subsequently cook them even more, either re-heating them in a casserole dish in the oven, or frying them in a pan with a bit of butter an onion. This helps to make them even more tender. This is great logistically when you want to prepare the varenyky well before a meal but re-heat them to serve.
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