Kase Knephla, aka Cheese Buttons

Dough:
3 cups flour
2 eggs
1 tsp. salt
Water

Filling:
1/2 tsp. salt
2 eggs
Black pepper, to taste
1 small onion, finely diced
1 1/2 lbs. dry curd cottage cheese
4 tablespoons minced parsley

For Frying:
Cubed stale bread
Butter or cream

Bring several quarts of water to a boil and salt to taste. Mix flour, 1 tsp. salt, 2 eggs and water to make a firm dough. Divide into 3 parts. Roll very thin; cut into squares, about 3 inches. Mix remaining ingredients together and spoon onto squares. Wet edges of dough and fold over to form triangles. Seal edges with a fork.

Add buttons to water and boil gently for 7-8 minutes or until dough is tender. Melt a few tablespoons butter in large skillet or wok on medium heat. Increase heat to medium high heat and fry buttons for several minutes or until browned in spots, adding bread cubes toward the end of cooking.