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Method

1. To make the dough, break the eggs into a large bowl then use a fork to whisk them together with 3 tablespoons of water. Mix in the flour, first using the fork, then your hand, to make a rough dough. Turn it out onto your work surface, leaving any dry flakes of dough behind in the bowl. Now, divide the dough in two (it will be easier to work with) and give it a quick knead. If you have time, leave it to rest for 10–15 minutes – again it will make it easier to work with.

2. Knead the dough either by hand or using a machine with a dough hook attachment. If you are doing it by hand, you shouldn’t need extra flour on the surface, but if for any reason your dough feels wet, do dust the surface lightly with flour.

3. The dough should feel firm and elastic. If it doesn’t look perfectly smooth, it is not the end of the world, once it rests again it will sort itself out. Wrap the dough up tightly with cling film so it doesn’t dry out and leave to rest for at least 30 minutes, or longer if you can. This will relax the gluten and make it easier to roll it out. It will be fine overnight in the fridge, it just might look a little more grey than the freshly made dough.

4. To make the filling, heat the oil in a frying pan and add the onions and a generous pinch of sea salt. Cook them over a medium-low heat until the onion is translucent, this will take around 10 minutes.

5. Turn the heat up to medium-high and add the mushrooms. Cook, stirring from time to time, until nicely browned.

6. Add the cabbage to the pan and cook for another 5 minutes, add a splash of water or sauerkraut brine to deglaze and scrape the bottom of the pan with a wooden spoon if needed. Then add the sauerkraut and a little more water or brine if the pan is too dry, and cook for another 5–10 minutes.

7. Add the chestnuts to the pan, season well with salt and pepper and mix together. Set aside to let the filling cool.

8. To assemble the varenyky, divide the dough into two parts and roll each one into a sausage shape. Then cut each sausage into six equal pieces.

9. On a lightly floured surface, roll each piece into a 8cm/3¼in circle. Put a scant tablespoon of the filling inside each circle, then bring the edges together. Make sure there is no air trapped inside the dumpling, then pinch the edges together forming a half-moon shaped dumpling.

10. Bring a large saucepan of salted water to the boil and cook the varenyky for 3–5 minutes or until they rise to the top, then drain well.

11. Heat the vegetable oil in a frying pan and fry the varenyky until crispy – this will take 2–3 minutes.

12. To serve, mix together the crème fraîche, garlic and milk and set aside. Add the butter to a saucepan over a medium-low heat and cook until it stops spitting, then whisk it vigorously until it becomes brown. Pour into a bowl so it doesn't burn.

13. On a plate, make a bed of garlic crème fraîche, then put the varenyky on top, drizzle with brown butter and sprinkle over the sumac and crispy shallots. The dish is very good served with a selection of pickles!