1 egg (lg.) + 1 egg yolk
1/2 c. water
1/2 tsp. salt
2 c. flour
2 tbsp. sour cream
1/2 onion, finely diced added to cooking potatoes
Potatoes - mashed as you regularly do - seasoned
Butter

Make well in flour and salt, mix eggs, sour cream and 1/2 cup water and pour into flour mixture and mix well. Let dough rest 10-20 minutes covered. Make round balls out of dough - about small egg size - roll each ball out on floured board or table - fill with potato filling. Fold over and seal edges. Drop 4 or 5 at a time into kettle of boiling salted water for approximately 10 minutes or until float to top. Drain with slotted spoon - pour melted butter over or fry in a little butter on both sides.