3 c. flour
2 eggs and 1 yolk
Pinch salt
Warm water
1 egg white for sealing edges

Sift flour and salt, add eggs and warm water a little at a time to form soft dough - no longer sticky. Rest dough 15 minutes.

FILLING:

3 c. cottage or Farmer cheese
2-3 eggs, beaten
Salt, sugar, grated lemon peel

Mix filling until smooth. Cut dough into 3 parts, roll out one at a time into a sheet on floured surface. Cut dough into 4 inch circles. Place spoonful of filling in center, paint edges with egg white and seal by pressing together to form half circles. Gently place dumplings, a few at a time into large pot of boiling water, boil 10 to 15 minutes or until they rise to top. Serve with sour cream or onions sauteed in butter.