Varenyky -- Dumplings

Ingredients

• •4 cups flour
• •1 egg
• •3 tablespoons sour cream
• •1 1/2 cups milk
• •Potato Filling:
• •3 pounds potatoes
• •1 chopped butter-fried onion (margarine may be substituted)

Directions

1. 1Combine the 3 cups four, egg, sour cream and milk. Mix well, add and combine the 3 cups of flour, egg, sour cream and milk. Mix well, add and knead in the fourth cup of flour until the dough is smooth and elastic (you may need to add more flour to make it elastic).
2. 2Roll out the dough as thin as a pie crust on a floured table. Cut out round shapes with a cookie cutter or glass. Place the round shape in the palm of your hand and add a spoonful of potato filling in its center.
3. 3Fold over the round shapes to form a half-circle. Press the edges together with your finger tips making sure that the edges are free from the potato filling. Seal the edges.
4. 4Place the varenyky on a dish towel side by side without touching each other. Cover the varenyky with another dish towel to prevent them from drying out.
5. 5Drop the varenyky one by one into a large pot of boiling salted water. Gently stir the varenyky with a wooden spoon to prevent them from sticking to the bottom of the pot. Boil the varenyky for 4 to 5 minutes (varenyky should rise to the top of the boiling water when they are finished). Drain the varenyky without touching each other.
6. 6Smother the varenyky with diced cut, butter-fried onions (magarine may be substituted). Serve on a dish with sour cream on the side and dill topping.
7. 7To make the potato filling, boil the potatoes with water in a large pot until they are soft enough for mashing. Mash the potatoes and add the butter-fried onions to the potatoes. Do not add milk to the potatoes! Cool the potato mixture before filling the varenyky.