1 1/2 c. flour
1 tbsp. butter
1/4 tsp. salt
1 egg
Lukewarm water

Sift flour in mixing bowl, cut in butter and add salt, 1 egg and enough lukewarm water (about 5 or 6 tablespoons) to make dough. Place dough on floured board and knead by hand for about 20 minutes, until dough is smooth. Cover dough with warm bowl and let rest for 1/2 hour. In the meantime prepare filling.

CHEESE FILLING:

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

Mix together well cottage cheese, Ricotta cheese, egg yolks and salt. Fold in stiffly beaten egg whites.

Place dough on cloth covered table. Sprinkle with flour. Roll dough very thin and spread with Cheese Filling. Then roll up like Potica. Wrap rolled dumpling in a wet cloth. Tie one end with cord, then wind cord around cloth covered dumplings, progressing toward the other end, and fasten. Place into boiling salt water, to which 1 teaspoon sugar has been added, and cook for 1/2 hour.

When cooked, untie, unwrap and cut dumplings into pieces about 2 inches long. Top with browned buttered bread crumbs.