Galushki

Knead the dough, let it stand for 20-30 min (so it would become more sticky), roll the dough finger thick, slice into small squares (2-3 fingers wide). Drop into a boiling salty water and boil until they float on top, or a bit longer if the middle is raw. Place on a rack, let the water run off well. Fry quickly in butter on a pan, shaking the pan occasionally. You can add cubed bacon to the galushki on the pan at this point. Serve with sour cream.