Cheese Pockets
Shooten Kropflen

From the Hutter tradition of the German-Russians in Memo and Freeman, South Dakota.

3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 stick margarine (4 tablespoons)
1 cup milk
1 egg, beaten

*Filling

2 cups dry cottage cheese
(squeeze out excess water)
2 eggs beaten
1/2 cup bread crumbs
1 tablespoon browned onion
salt to taste

Sift flour, baking powder, and salt into a medium size bowl. Melt the margarine and the milk and 1 beaten egg. Make a well in the flour and add the milk and egg mixture. Knead dough until smooth; roll into 2 long rolls; cut off little pieces; Roll out a shell; spoon on filling* and seal edges well, using a finger-pinch method.

Drop into boiling water. Boil slowly for 7-8 minutes. Drain and pan fry until lightly browned.

Serve with a plain white sauce; a bacon white sauce; sweet or sour cream; or corn syrup.