1. DOUGH: Sift flour with 2 tsp salt. Beat egg and enough sour cream to bring measure to 1 1/2 cups. Add slowly to flour in bowl, adding only enough to make it come together.

2. Knead on bread board about 10 minutes; dough should be soft and light. Put dough back in bowl and cover with cloth. Let rest for 20 minutes.

3. FILLING: Rinse the sauerkraut well two times in lukewarm water. Boil in fresh water; drain and let cool. Squeeze sauerkraut until dry then cut with knife or scissor.

4. Boil potatoes in water; drain; mash.

5. Place small amount of oil in frying pan, add chopped onions and butter. Saute until onions are soft.

6. Add 1/2 the mixture to the mashed potatoes; add sauerkraut and remaining salt. Mix all together.

7. PREPARATION: Roll dough like a pie crust. Use pasta maker to roll out. Start on setting number 8 and reduce it until you reach setting number 4.

8. Cut into 3″ circles (about the size of a 1 lb sauerkraut can). Spoon (1 tbsp) filling into shells and seal well.

9. Place on dishtowels until ready to cook. Drop into boiling water and stir with a wooden spoon.

10. When water comes to a second boil and perohe reach the top (about 10 minutes). Drain in colander and garnish with remaining butter and onions.