Varenyky (Ukrainian Dumplings)

This past summer, while in the New York area for work, I visited a great Ukrainian cafe with some colleagues of mine. The borscht was delicious, but I fell in love with the varenyky, or dumplings. The cafe had a wide variety of fillings, some traditional and some not. One of my colleagues is from Ukraine and graciously offered to teach me how to make them. It's quite simple, even without measurements. Like all good home cooked food, this is a recipe of approximation. Relax and have fun with it! This recipe is not traditional because my friend adapted it to her and her Greek husband's own tastes.

flour
water
potatoes
onion
olive oil
feta cheese
salt
pepper
dill weed

In a mixing bowl, place enough flour for the amount of potatoes you plan to make. (perhaps 2 cups) Add water slowly, mixing and kneading the dough until it is slightly sticky and the consistency of pizza dough. Set aside. Peel and quarter four to six potatoes. Place in a pan, cover with water, and boil until tender. While potatoes are boiling, chop one to two onions finely. Heat a generous amount of olive oil in a saute pan add the onions. Cook onions until they begin to brown and remove from heat. Once potatoes are tender, drain and use a potato ricer to mash. Add the onions (with the oil) and feta cheese, salt, pepper and dill weed to taste. Mix thoroughly. Take a portion of the dough and roll into a log until the diameter of a quarter. Cut off pieces of dough about 1 1/2 inches long and roll into a ball. Use your fingers to press into a circle of dough. (It should be thin, but not so thin that you can see through it.) Place enough filling so that the dumpling is plump, but you can still seal it. Press the edges firmly together into a half moon shape. Set aside and continue until all the dough or all of the filling is used up. You might need to flour the dumplings so that they do not stick together before cooking. Once all dumplings are assembled, fill a stock pot with water and bring to a boil. Add dumplings one at a time until the bottom is covered with only a single layer of dumplings. Stir once and let boil. While first batch is boiling, chop another onion. Heat a generous amount of oil in a pan, then saute onion until it starts to brown. Once dumplings float to the top, cook another 60 seconds, then remove from pot with slotted spoon. Place in a serving bowl. Pour a little of the onion and oil on the dumplings. Continue to boil dumplings in small batches. Once all dumplings are cooked, serve hot with sour cream.