Verenickes With Cream Cheese

PASTE:
2 c. flour
2 eggs
2 egg yolks
1/2 t. salt
cold water

FILLING:
1 lb. cream cheese
sour cream
2 egg whites
pinch of salt

Make a stiff paste of the flour, the whole eggs and the yolks, salt, and a little cold water. Roll out very thin and cut into rounds, about 3" in diameter. Mix cream cheese, a little sour cream, egg whites, and salt, and put a little of the mixture on each round of pastry. Fold over. Press edges together, moistening with a little water. Poach in boiling salted water 15 minutes. Serve with sour cream.