Filling:

2 tbsp. butter
1 onion, finely minced or grated

Sauté ingredients for filling. Cover and set aside in a cool place.

Dough:

1 scant cup water (or leftover potato water)
3 tbsp. non-fat dry milk
2 tsp. active dry yeast
1 tsp. salt
3 1/4 cups flour
1 tbsp. sour cream

Put all ingredients in bread machine according to manufacturer's instructions and set on the "Dough" cycle. Check dough after the first kneading; if too sticky, add a little more flour, or if too dry, add a little more water (teaspoon at a time).

When dough is ready, pinch off enough to roll 2-inch balls; poke a hole in the center and fill with onion filling. Close up and smooth the dough around the filling.

Steam the dough balls over rapidly boiling water or drop them into boiling salted water and cook for several minutes or until cooked through. Serve in stews, goulash, or with paprikash.