DOUGH:

2 c. flour
1/2 tsp. salt
2 beaten eggs
1/2 c. water

FILLING:

6-8 lg. potatoes, mashed
16 oz. lg. curd cottage cheese, drain off liquid
1 egg

DOUGH: Stir flour with salt into a bowl. Make a hole in the center and into it drop the beaten eggs and water. Cut into flour with a knife. Mix well and knead until smooth. Let rest 10 minutes, covered. Divide dough in half. Roll each half 1/8" thick on a lightly floured surface. Cut into 3" squares or circles. Place a spoonful of filling, a little to one side of center and fold dough over sealing the edges carefully. Dampen edges of dough with finger tips to make a better seal. Drop dough into salted boiling water until they come to the top. Serve with sour cream, butter and/or salt and pepper. Instead of boiling, you may fry in butter.

FILLING: Cook and mash potatoes (do not add milk or butter). Mix drained cottage cheese, mashed potatoes and egg to sticky texture. (Be sure mixture is not too thin! Use less cottage cheese or add more mashed potatoes to thicken.)