2 cups cottage cheese (drained and pressed dry)
1 egg
1/2 cup chopped onion
1/2 cup sour cream
1/3 tsp. salt

Mix all ingredients with a spoon. Set aside.

Roll out noodle dough 1/8-inch thick. Cut into 3½ squares. Spoon rounded tablespoons of cheese mixture onto each square. Lift corners of dough and press together and tightly seal all edges.

Simmer in salted boiling water for two minutes. They will begin to float to the surface when done.

Remove from water, place in casserole, add two cups sour cream. Brown 1/2 cup diced onions and one cup dry bread crumbs in 1/2 cup butter or a butter/olive oil combination. Pour over cheese pockets.

Heat thoroughly before serving.