Cut potatoes in small to medium size chunks. Set aside.

Break 4 eggs, set 1/2 an egg shell aside. Use egg shell to measure, fill with water, add to eggs (4 times). Mix well.

Mix in flour until it is stiff like bread or biscuit dough, then roll out onto table or rolling sheet until about 1/4 inch thick. Cut into squares and fill with cherries and sugar to taste. Pinch edges together to form tight seal.

Boil potatoes and cherries filled dumplings together until potatoes are tender. Drain and then brown slightly in butter. You can add onions to brown with potatoes and dumplings if you desire.

Serve, adding sour cream to taste on top.