Dough
2.5 cups of flour
1 tsp baking powder
1 cup sour cream
1 whole egg and 1 egg yolk (save the white for later)
A pinch of salt

Filling
5-6 (2.5lbs) medium/large potatoes
peeled and quartered
2 ounces cream cheese
4 Tbsp melted butter
1 cup shredded cheddar cheese
1 pinch of salt

Boil the potatoes until tender. Drain. Mash in all the ingredients for the filling and set aside to cool.

In a stand mixer, using the dough hook, add the dough ingredients and mix for approximately 5 minutes. If you don’t have a stand mixer, knead all ingredients together and cover with a damp paper towel or damp tea towel for 10 minutes.

With a cookie scoop or tablespoon, spoon out your potato filling onto a plate to let cool. Roll out your dough and use a cup to cut circles. Stretch the dough slightly, fill with 1 – 1.5 tablespoon of filling. Brush with egg white and pinch closed.

Boil a dozen at a time for 3 minutes. Remove and let rest. Brush with melted butter or olive oil. Sautee with onions and enjoy!
Yields approx. 3 dozen depending on how thick/big you roll the dough.