4 c. flour
1 heaping tsp. salt
1 egg

FILLING:

1 cube butter
1 c. finely chopped onion chives
3 tbsp. instant potatoes

Add to approximately 1 cup warm water.

Put flour and salt in bowl. Make a well, add one egg. Then add potatoes slowly, stirring with a fork until thick. Turn out on floured board and knead until smooth. Cover dough with a warm bowl and let rest for half hour.

Place dough on cloth covered table, sprinkled with flour. Roll dough (not as thin as for strudel) and spread with 1 cube melted butter to within 2" of edges. Sprinkle with 1 cup finely chopped chives. Before rolling up, dampen edges with water to make edges stick better, roll up like potica. Seal edges tightly. Cut with a small plate into 6 to 8 inch sections, be sure cut edges are sealed. Place in boiling salt water, using a large kettle and boil gently for 30 minutes. Remove from water, drain and cut into 1" slices. Top with buttered bread crumbs.

Can also be served with spaghetti sauce on the side. This is my family's favorite.

CHEESE FILLING:

1 lb. cottage cheese
1 c. sour cream
3 egg yolks
1/2 tsp. salt
2 egg whites, beaten stiff

Mix together well cottage cheese, sour cream, egg yolks and salt. Fold in egg whites beaten stiff.