Combine 2 eggs, 1 ½ cups cool water and 3 to 4 tablespoons of sour cream with a whisk. Set aside.

Mix 6 cups of all-purpose flour with 1 cup of room temperature butter or margarine and 2 teaspoons of salt until the mixture resembles fine crumbs.

Mix the liquid into the flour mixture and knead for about 10 minutes until the dough is smooth and not sticky.

Divide the dough in 4 pieces. Use tea towels to prevent the other pieces of dough from drying out. Let the dough rest for 15 minutes.

Roll out a piece of dough until it's 1/8th of an inch thick and cut out circles.

Moisten the edges, add a heaping teaspoon of filling and seal.

Lay out finished dumplings on a cookie sheet lined with waxed or parchment paper.

If freezing, freeze on the cookie sheets and bag after they're frozen