Cheese Buttons (Kase Knoeflas)

1 cup flour
1/3 cup milk
3 eggs
1 1/2 cups dry curd cottage cheese
Salt and pepper to taste

Mix flour, salt, one whole egg, and the white of another with the milk to make dough.  The dough should be easy to handle.  Let it rest, covered, for 15 minutes.  Mix the cheese with one whole egg and the yolk of another, salt, and pepper to taste.  Divide the dough into fourths.  Roll each piece into an oblong and cut into four inch squares.  Put one or two large tablespoons of cheese mixture on square, fold over to make triangle and press edges with fork to seal.  In a large kettle, bring 3 quarts of water to a boil.  Add 1 tsp. salt, some sliced onion, and 1 Tbsp. butter.  Add the knepflas, one at a time.  Stir gently.  When they rise to the top they are done (about 5 minutes).  Drain well, and either pour browned bread crumbs over them or drain, rinse in cold water, drain again, and brown on both sides in butter or bacon grease.  Serve with sour cream.  The knepfels may also be left in the broth and eaten as a soup.

Home-made cottage cheese is best, but you can use commercial cottage cheese if it is drained as dry as possible.

I remember my grandmother Pauline Weisz making this when we visited her.  They were always a treat, and the soup was delicious.