Ukrainian Olha's Varenyky (Perogies)

1. **Prepare the Dough (30 minutes resting time):** In a large bowl, whisk together the flour and salt. Create a well in the center, add the softened butter and evaporated milk. Gently stir until the liquids are absorbed. Gradually add water, kneading until the dough forms a cohesive ball. Place the dough in a greased bowl, turning to coat, and let it rest for at least 30 minutes.

2. **Make the Potato Filling (25 minutes):** Place the diced potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 10 minutes. Drain the potatoes thoroughly and set aside. In a medium skillet, melt 1/2 cup of butter over medium heat. Sauté the chopped onions in the butter until softened, about 5 minutes. Mash the cooked potatoes and mix in the sautéed onions, shredded Cheddar cheese, salt, and pepper to taste.

3. **Prepare the Sauerkraut and Cabbage Filling (40 minutes):** Pour the drained sauerkraut into a large saucepan. In a medium skillet, melt 1/2 cup of butter over medium heat. Sauté the remaining chopped onions in the butter until tender, about 5 minutes. Stir the sautéed onions into the sauerkraut, along with the shredded green cabbage and chicken bouillon cube. Cook over low heat, stirring occasionally, until the liquid evaporates and the cabbage is tender, about 20 minutes. Season with pepper. Remove from heat and allow the mixture to cool slightly. For a finer texture, pulse the cooled mixture in a food processor.

4. **Assemble the Varenyky (45 minutes):** Remove the rested dough from the bowl and place it on a lightly floured surface. Roll the dough out to approximately 1/8 inch thickness. Use a 3-inch round cutter or a glass to cut out circles. Place about one tablespoon of your desired filling (potato or sauerkraut) onto one side of each circle. Fold the dough over to create a half-moon shape, and firmly press the edges to seal, ensuring no filling escapes. Place the finished dumplings on a floured tray and keep them covered to prevent drying.

5. **Cook the Varenyky (10 minutes):** Bring a large pot of salted water to a rolling boil. Gently drop about 10-12 varenyky into the boiling water at a time, being careful not to overcrowd the pot. Cook for 3 to 5 minutes, or until the varenyky float to the surface and are cooked through. Remove the cooked varenyky with a slotted spoon and transfer them to a colander to drain.

6. **Serve (5 minutes):** Place the drained varenyky onto a lightly oiled dish and gently turn them to coat with a thin layer of oil or melted butter to prevent sticking. Serve the varenyky hot with your favorite toppings, such as fried onions, sour cream, or melted butter. Cooled varenyky can also be pan-fried in butter for a crispy golden surface.