Recipe from Oxmoor House

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  • 1 (12-ounce) carton small-curd cottage cheese
  • 1 tablespoon butter or margarine, melted
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 2 eggs
  • 12 cups boiling water
  • 1 tablespoon salt
  • Melted butter or margarine (optional)


  1. Combine cottage cheese, 1 tablespoon butter, and 1 beaten egg; stir well, and set aside.
  2. Combine flour, water, and 1/2 teaspoon salt in a medium bowl; add 2 eggs, stirring well.
  3. Turn dough out onto a floured surface, and divide into 8 equal portions; roll each portion into a ball. Roll each ball into a 4-inch square. Place 1 tablespoon cheese mixture in center of each square. Moisten edges with water; fold over to form a triangle. Press edges together with fork tines to seal.
  4. Place turnovers, a few at a time, in boiling water with 1 tablespoon salt. Cook 12 minutes, stirring occasionally to prevent turnovers from sticking to bottom of pan. Drain on paper towels; serve with melted butter, if desired.
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