Put in a bowl the sifted flour, add salt, pour water and egg.

Knead the dough, leave to Mature for about half an hour. Knead during this time of 3-4 times to the stretched state.

Meanwhile, prepare the filling. Potatoes wash and peel.

Grate on a coarse grater, salt, add finely chopped onion, allow to stand and drain off excess liquid.

Roll out three thin, as for the dumplings, seam test.

Boil water in a large saucepan, salt the water. Boiled layers of dough one at a time until cooked (2-3 minutes after boiling).

To prepare the dressing. Lightly beat the eggs with salt, mix with sour cream. Fold the pudding: At the bottom of a fireproof dish to put the pieces of butter, then a layer of dough, it is half the potatoes, on which pour half of cheese. The cheese was just a little bit, as a hint :). Lightly wet the fill. Cover with layer of dough. Lay out the second part of the toppings, cheese, a little grease fill. Cover the last layer of dough, which is good to lubricate the casting. The height of the casserole is about 2-2,5 see

Bake for about 45 minutes at a temperature of 170-180 degrees.

Serve hot, as a side dish to meat.