Jewish - Varenikas

Measure out the flour and fold in the sour cream and softened butter. Mix to an even consistency. Beat the egg in a measuring cup, then add enough water to measure 3/4 cup total. Fold the egg measure into the dry mixture. If it remains to be sticky after a complete mixing, then add additional flour in small increments until it kneads into a soft dough. Place in a deep bowl and cover with a damp cloth.

Bring a large pot of water to boil, then add a little vegetable oil.

. Roll a piece dough out into a long rope, about 3/4 to 1 inch in diameter. Slice into approximate cubes.

Roll each cube into a ball. Press flat and roll out into a thin circle.

Scoop approximately one heaping teaspoon of filling into the center of the circle

Fold in half and pinch the edges shut to prevent any filling from falling out. Slightly flatten to distribute the filling evenly.

Drop into the boiling water. Cook until the Varenikas float flat on the surface of the water. Usually this takes about 2 to 4 minutes depending on the size

. When it's done, use a large flat slotted spoon to lift them from the water, allowing the water to drain off. Place on a rack to drain and allow to cool. Freeze immediately or sauté in butter and onions. They will taste equally delicious if not sautéd, use both methods, or even fry them a little more.