Cheese Kreplach

DOUGH:
3 eggs, well beaten
6 c. flour
1 1/2 c. water
pinch salt
FILLING:
1 lb. cottage cheese
1/2 T. butter
1 T. sour (or sweet) cream
salt, pepper to taste

Mix dough ingredients to form a medium loose dough. Divide into several sections. Roll out each section 1/8" thick. Cut into 3" squares. Place a spoonful of filling in center of each square. Fold dough over to form triangles. Pinch edges to seal well. After about 6 kreplach are made cover them with bowl to keep moist while preparing remaining ones. Boil in hot slightly salted water about 25 minutes. Remove and place immediately in cold water. Remove from water, drain on a board, then fry lightly in butter until golden brown. Serve hot with sour cream.