DOUGH:

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 warm 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 half an hour. In the meantime, prepare filling.

CREAM ROLLED DUMPLINGS:

Prepare dough for rolled dumplings. See above. Ingredients for cream filling: 5 tbsp. bread crumbs 1 c. sour cream 2 egg yolks

Brown bread crumbs in butter. When cool, add sour cream and egg yolks; mix well.

Place dough on cloth-covered table, sprinkled with flour. Roll dough very thin with rolling pin, and spread with cream filling. Then roll up like potica. Wrap rolled dumplings 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 and cook for a half hour. (Add one teaspoon sugar to boiling water.) When cooled, untie, unwrap and cut dumplings into pieces about 2" long. Top with browned buttered bread crumbs and serve.

CHEESE ROLLED DUMPLINGS:

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

Prepare dough for rolled dumplings. Cheese Filling: Mix together well cottage cheese, sour cream, egg yolks, and salt. Fold in egg whites beaten stiff.