Pierogi—Cheese "Pockets"

Filling:
Combine
1 1/2 cups cottage cheese, drained and sieved, (dry is best)
2 slightly beaten egg yolks
1 tablespoon soft butter or margarine
Dash of salt
Dough:
Combine
2 eggs, beaten
1 teaspoon salt
1/4 cup milk
Add
2 cups sifted flour to make a stiff dough

Divide dough in half. Roll dough on floured surface, very thin. Cut into squares 4 x 4 inches. Put cheese mixture on and flap over, pinch edges together firmly or seal with fork. Drop into boiling salted water, cook for about 10-15 min-utes until they come to the top, being careful they don't stick to the bottom. Serve with a sour cream type sauce or may be served with melted butter, sugar and cin-namon.
Note: There could be other fillings used, fruits etc. and sweetened, in that case the filling can be sweetened with a tablespoon of sugar.