2 c. flour
2 eggs
Boiled salted water
1/2 tsp. salt
About 1 tbsp. water

Put flour on a board making a well in the center. Add eggs, salt, and water into the center. Using your hands, work it in well, kneading the dough. Knead until it is smooth and elastic. Roll out dough on floured board making it as thin as possible yet still workable. Using a drinking glass dipped in flour, cut into 2-3-inch circles and fill with filling.

FILLING:

2 c. mashed potatoes
1/2 c. chopped onions sauteed in 2 tbsp. chicken fat
2 hard-boiled eggs, chopped
Grieban (browned and crisped chicken skin - throw away the fat that accumulates, only reserve 2 tbsp.)
2 qts. water
Salt, pepper to taste

Combine mashed potatoes with sauteed onions, chopped eggs, and 1-2 tablespoons grieben. Season with salt and pepper. Place a spoonful of filling in center of each circle. Dampen the edge of half the circle with a little water. Fold circle in half and seal securely by pinching edges together. Cook on boiling salted water about 10 minutes until verenikas float to the top. Drain and serve as a side dish or a main course.