1/2 c. complete pancake flour

2 eggs

1 tbsp. oil

1/2 c. milk

1 lb. sm. curd cottage cheese

1 egg yolk

1 tsp. sugar

1 tbsp. bread crumbs

Flour

Mix together flour, pancake flour and salt. Combine eggs, oil and milk. Add to flour mixture and knead until pliable. Put in bowl and cover with cloth while preparing filling.

Filling: Combine cottage cheese, egg yolk, sugar and bread crumbs. Roll dough to 1/8 inch thickness and eat into 3 inch squares or circles. Place about 1 tablespoon filling in center.

Fold into a triangle or oval and seal by punching edges firmly together. Bring 2 quarts water to a boil (slightly salted) and drop about 5-6 in it. Boil for about 10 minutes or until they float to the top. Remove with slotted spoon to a colander and drain. Place on warm serving platter.

Pour melted butter over them or saute onions in butter. Also bacon bits and sour cream are very good on top. Will freeze well if preparing ahead.