2 c. flour
1 whole egg and 1 yolk
2 tbsp. sour cream
1 tsp. butter for richer dough (optional)
1/4 tsp. salt

Mix ingredients and knead into soft pliable dough. Roll thin on board. Cut into 2-inch circles. Place a small spoonful of filling a little to one side; fold over and pinch edges together into half circle.

Boil carefully in salted water for about 5 minutes or until they float to the top. Saute in butter until lightly golden.

POTATO:

2 tbsp. butter
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 c. mashed potatoes

Saute onion in butter; add remaining ingredients.

POTATO CHEESE:

Add 1/2 cup or more to taste of grated cheddar cheese to above recipe.

Optional: 1/2 to 1 tablespoon bacon bits

SAUERKRAUT AND MUSHROOMS:

2 c. sauerkraut
1 c. mushrooms
2 tbsp. sour cream
1 sm. onion, chopped fine
1 tbsp. butter
1/2 tsp. pepper

Saute onion and chopped mushrooms in butter; add sauerkraut and saute until flavors are blended. Cool before you fill circles. Add sour cream after slightly cooled.

BEEF FILLING:

1 lg. onion, halved and sliced
2 tbsp. butter
1 3/4 c. ground cooked beef
3/4 c. cooked rice
2 tsp. instant bouillon or meat extract
3 tbsp. hot water
1 tbsp. chopped parsley, optional
Salt and pepper to taste

Stir-fry onion in butter in a large skillet until golden. Stir in meat and rice. Dissolve bouillon in hot water; add to meat mixture with parsley, salt, and pepper to taste. Cool before filling circles.