3 quarts all purpose flour 1 1/2 lbs. sour cream 3/4 lbs. butter 6 eggs 2 tbls. salt
mix ingredients together, do not over mix form into a ball and knead 2-4 min. let rest 1/2 hour roll out dough to 1/8" thick punch out, fill and seal blanch, shock and toss with oil and reserve for service sear in hot oiled pan till golden brown on both sides