Cheese Buttons revised

Dough: 
4 eggs
4 cups flour
1/4 teaspoon salt

Filling: 
24 oz. container of cottage cheese
4 oz. cream cheese
1 egg
dash pepper, if desired

Dough:
Mix all ingredients with enough water to moisten and form a dough that is easily rolled out. Not too sticky, not too dry. Form into quarter sized balls. Roll each piece out to a circle about 4 inches in diameter (not too thin). 

When I do this, I mix the salt, flour and eggs in the food processor and then add water thru the top tube until it stay together but is not very soft. Don't use too much water or it will just be hard to handle the dough. This is like noodle dough. I let the dough rest for about 15 minutes and then cut it into the quarter sized balls, working with 1/4 of the dough at a time. I run the balls thru my noodle maker, starting with thickness 1 on all the balls in one batch and working up to thickness 4 for all the balls in the batch. Fill and seal as below, then start on another 1/4 of the dough.

Put a spoonful of cheese filling on one half of each circle and fold over other half. Moisten the edges of the circle with water before you press sides together, seal dough well. Make these one batch at a time, keeping extra dough covered with a bowl, otherwise the dough will dry out and be hard to handle. Place formed buttons on a clean dish towel and cover with another towel until ready to cook. You can make these ahead of time and put in the fridge until you are ready to cook them. Then can also be frozen before they are cooked.

Place formed cheese buttons in skillet that has 2 T. margarine and 1 T. shortening melted with 1/2 cup water.  I use an electric skillet turned to about 250 to 275 degrees, the same way you cook Kraut noodles and Dunk noodles. Cover and cook for about 20-25 minutes until it "sounds like it is no longer sputtering with water and it "smells fried". You will get the feel for it!!!

This kind of dish just takes practice, depends on your stove, on your pan.....Just error on the side of having the pan not hot enough instead of too hot and you will be fine...You can always fry them a little longer with the cover off if you take off the cover after 20-25 minutes and they aren't brown enough.

Makes about 2 dozen cheese buttons.