4 c. dry cottage cheese
1 egg
1/4 c. sugar
1 sm. onion, chopped
Salt and pepper to taste

DOUGH FOR PIEROGI:

4 c. flour
1/2 tsp. baking powder
Just enough water to make a stiff dough

Roll out as for noodles, about 1/8 inch thick. Cut rounds with a 3-inch cutter. Put a tablespoon or more of cheese mix in center of each round. Fold in half and seal edges. Drop in boiling water, boil 5 minutes. Remove from water. Fry in butter on both sides until light brown. Then add sweet cream to make a gravy, salt to taste. Simmer a while and serve.