Make a stiff paste and let it stand before rolling out. Roll out very thinly. Cut into rounds of about 3 inches in diameter, and on each round put a little of the cheese, previously well mixed with a little sour cream and an egg, and seasoned with salt. Put a round of pastry over each, press the edges together, moistening with a little water or white of egg, and poach in boiling salted water for 15 minutes. Serve with melted butter and sour cream.
The Varenniki are sometimes put in a buttered pie dish in the oven with sour cream and cooked till slightly browned.