Filling:
2 ea apples, peeled
1 ts cinnamon powder
1 ts lemon juice fresh
2 tb butter
Dough:
4 c flour
1/2 c milk, warm
1 egg
1 egg yolk
2 tb sour cream
1/2 ts salt
1 ts butter

Mix the ingredients and knead into a soft and pliable dough. Cover and let sit for 10 minutes in a warm bowl. Knead for 15-20 minutes at most. Divide the dough in 1/2. Roll thin. Cut into 2-inch squares or use the rim of a large round glass. Take one piece and stretch slightly, place a small spoonfull of filling in the center, fold dough over and very carefully seal the edges. Wetting the edge very slightly insures a good seal. In the pot of salted boiling water and cook until they float, gently remove from pot with a slotted spoon.
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