My mum always made lots of little balls of dough and rolled each out to about 3". This looks easier. Her filling was unique, she learned it from her mother in law. We have no idea where it originated. The filling consisted of cabbage (not sauerkraut), onions, smashed potatoes and dry cottage cheese. The cabbage was par-boiled, the potatoes boiled and mashed, the onion sauted in butter. Everything was mixed together and seasoned with salt and pepper, then stuffed and boiled. Oh yes, the first night we ate them as is... with lots and lots of melted butter. The next day we had them fried in melted butter. She would make over 100 for 2 adults and 3 kids. They went in 2 days. Now, at 87, she can't stand so long, so she makes a lasagna-like casserole with everything included. Happy Holidays!

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