Mound flour on a bread board and make a well in the center. Drops eggs and salt into well. Add water. Work from the center to the outside of the flour mound. Mix flour into liquid in center with one hand and keep the flour mounded with the other hand. Knead until the dough is firm and well mixed. Cover dough with a warm bowl, let rest 10 min. Divide dough into halves. On a floured surface, using half of the dough at a time, roll dough as thin as possible. Cut out 3" rounds with a large biscuit cutter. Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent filling from leaking out. Drop into boiling salted water and cook gently 3 to 5 min or until they float. Lift out of water with perforated spoon. Should make 1 1/2 to 2 dozen. Note: the dough will tend to dry out and not seal completely so work with 1/2 the dough at a time, rolling out a large circle and placing small mounds of filling far enough apart to allow for cutting. Then cut with biscuit cutter and seal. Dont put too many in the water as they will stick together. Beef filling: Fry onion in margarine in large frying pan until golden. Stir in meat and rice. Dissolve Bovril (thats a boullion type product) in hot water. Add to meat mixure with parsley, salt and pepper. Beef filling: Saut# onion in butter 5 min. Add salt/pepper. Combine potatoes and onion mixture. Blend well. Sauerkraut filling: stir fy onion in butter in a saucepan 3 minutes. Rinse and drain sauerkraut. Add to onion and cook 2 min. Remove from heat. Stir in sour cream. From: Sam Waring
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