Varénikis à la Polonaise (Polish Cheese Dumplings — a Russian Hors-d'œuvre)

Ingredients

• paste
• twarogue (fromage blanc mixture
• melted butter
• sour cream (Sinitane)

Instructions

1. Cut rounds of paste with a round fluted cutter, as for petits pâtés.
2. Fill half of the rounds with twarogue.
3. Moisten the edges lightly, cover with the remaining rounds and press the top lightly with the back of a smaller cutter.
4. Poach in boiling water for a quarter of an hour.
5. Drain, arrange in a timbale and moisten with melted butter.
6. Serve separately a sauceboat of sour cream, called Sinitane, or ordinary cream soured with lemon juice.