1 c. instant mashed potatoes (straight from pkg.)
1 c. farmer's cheese (or low-fat dry cottage cheese, the creamless kind)
1/2 c. lukewarm water
1 egg
7 tbsp. sifted flour
1 tsp. salt

Pulverize the cheese in blender to a fine powder. Combine the instant potatoes with the lukewarm water, egg, flour and salt and the cheese. Work into a dough, transfer to floured board, form into a long 1 inch roll by hand. Flatten the top with a wide blade knife and cut at an angle into 1 inch pieces.

Drop the dumplings in batches (so as not to crowd), into a large kettle of boiling water (salted). After they float up, cook them at a slow boil about 3 minutes or until done. Remove with slotted spoon and serve immediately with melted butter or Polonaise topping (buttered bread crumbs, sauteed until brown and crisp) or plain or slightly sweetened sour cream. Some people also like to sprinkle sugar to taste on the buttered or plain ones (and a dash of cinnamon, optional).