4 or 5 lg. baking potatoes, peeled
1 lb. cheese (Cheddar, Swiss or Mozzarella), cut up
1/4 c. chopped green onions
White pepper to taste
4 c. flour
2 eggs, beaten
2 pt. sour cream, divided
3 to 4 qt. water
1 tsp. salt
6 tbsp. melted butter

Boil potatoes, drain well and mash. Add cheese immediately, so it will melt. Mix in onions and peppers. Set aside.

Mix flour, eggs and 1 pint of sour cream. Form mixture into orange-sized balls. Roll out as for pie crust. Cut into 3-inch circles. Put 1 tablespoon filling on each circle. Fold over; press edges together firmly.

In a steel pan, place water and salt. Bring to a boil. Add dumplings carefully. As soon as they float to the top, remove with slotted spoon. Drain well. Sip into melted butter. (They may be frozen at this point; thaw in refrigerator before browning.)

Fry dumplings in an ungreased skillet or place them on ungreased baking sheet and cook in a 500 degree oven until golden brown. Garnish with remaining sour cream. Makes about 4 dozen.