Ingredients
2 cups flour
1 teaspoon salt
4 egg yolks
2 tablespoons sour cream
1/2 cup hot water

Mound the flour on a breadboard and make a well in the center. Drop the egg yolks, salt, and sour cream into the well.

Working from the center to the outside of the flour mound, mix the flour into the egg and sour cream in the center with one hand, while keeping the flour mounded with your other hand until all of it is blended. Slowly add the water, a little at a time.

Knead the dough until firm and well mixed. Cover the dough with a warm bowl, and let it rest 10 minutes.

Divide the dough into halves. Keep one half under the bowl. On a floured surface, roll the other half of the dough until thin (not too thin, so it won’t break while filling).

Cut out 3-inch rounds with a biscuit cutter.

The rounds can be filled using either of two methods:

1. Place a small spoonful of filling to one side on the circle of dough. Moisten the edge with water. Fold the dough over and press the edges together firmly (some like to use a fork) so they won’t break open while cooking.

2. This method permits a greater amount of filling: Stretch the dough circle slightly by hand, then form a “C” with the index finger and thumb of your free hand and set the dough circle on top of that. Using a spoon with the other hand, add the filling into the center depression, making sure to keep the edges clean and dry. Then tuck in two opposing points on the circle to form corners, and fold the two halves together, pinching the edges tightly.