VARENIKI:

4 eggs
1 pt. sour cream
5 c. flour
Salt

Beat eggs and add to sour cream. In a large bowl, using your hands, mix eggs and sour cream with flour. Knead until dough is moist, but not sticky. Pat into a ball, cover and refrigerate about 30 minutes or overnight. Roll out the dough on a floured board until about 1/8 inch thick. Cut into 4 inch circles. Place 1 teaspoon of filling in the center of each circle and fold in half. Pinch edges together. Turn over and press again.

Drop vareniki, 3 or 4 at a time, in boiling, salted water with 2 teaspoons of oil added. Dumplings are done when they float to top of pot. They should puff slightly. Serve immediately, or place in a baking dish, brush with butter and keep warm. Serve with a dollop of sour cream. Makes about 3 dozen.

POTATO FILLING:

8 med. potatoes, boiled & mashed
1 lb. cream cheese or 1 lb. American cheese
1/2 stick butter