Preparing the dough
Measure 2 cups of flour into a large mixing bowl or food processor.

In a small bowl add the egg, water or milk, and salt, then whisk together until combined. Gradually add this liquid mix to the flour, stirring in gradually to combine.

Once the mixture is well combined, turn it out onto a well floured board and knead well to create a smooth, firm and elastic dough. If the dough is too wet, knead in more flour until the right consistency is achieved. Set the dough aside in a bowl covered with a cloth while you prepare the filling.

Potato filling
Peel and cut the potatoes into even sized pieces. Cook in a saucepan of water until soft. Drain off excess water and mash the potatoes. Add butter, salt and pepper to taste, and mix well together.

Peel and dice the onion. Heat the butter in a frying pan, add the onion and saute until golden. Add the cooked onion to the potato, and mix to combine.

Cabbage filling
Finely dice the cabbage into small pieces, around 4-5mm square. Heat the butter in a frying pan, add the cabbage and saute until cooked, approximately 3 minutes. Stir regularly to prevent the cabbage burning or sticking. If necessary add 1-2 tbsp of water to the cabbage if it gets too dry. When cooked, remove from the stove. Add salt and pepper to taste.

Making the vareniki
Transfer the dough to a floured board and divide into four equal parts. Roll out each portion of dough between your hands to create a long thin 'rope' around 1.5 cm thick. Then cut the dough into small slices about 1.5 - 2cms thick. Roll out each piece of dough into small thin rounds of approximately 6cms in diameter and 2-3mm thick.

Cook's Tip: As an alternative to the method described above, roll out the dough into thin sheets with a rolling pin or pasta making machine, then cut out circles using a 6cm cookie cutter (a plastic drinking vessel or container lid can also be used instead).

Take small amounts of the filling, approximately 1 heaped teaspoon, and place in the centre of each round of dough. Fold the dough in half and pinch the edges together firmly to seal the filling inside the dough. Set aside each dough pocket onto a floured board or plate.

Bring a large pot of salted water to the boil. Drop 10-15 vareniki into the pot and simmer for approximately 3 minutes, until they rise to the surface. Make sure you stir them gently after dropping them into the pot to prevent them sticking to the bottom or to each other. Remove each varenyk from the pot with a slotted spoon and place onto a large serving plate.

Serving
Smoother with butter and garnish with chopped large leaf parsley.