Servings: 4

Dough: subheading: Dough:
2 cup flour 2 cup flour
1 teaspoon baking powder 1 teaspoon baking powder
1/4 teaspoon salt ¼ teaspoon salt
3 each egg whites 3 each egg whites
 
Filling: subheading: Filling:
3 each Egg Yolks 3 each Egg Yolks
2 cup Ricotta or Cottage Cheese 2 cup Ricotta or Cottage Cheese
heavy cream As needed heavy cream As needed
 
Sauce: subheading: Sauce:
1/2 each onion ½ each onion
1 cup sour cream 1 cup sour cream
1 cup yogurt 1 cup yogurt
1/2 teaspoon accent ½ teaspoon accent
1/2 teaspoon savour ½ teaspoon savour
1 Tablespoon parsley Chopped 1 Tablespoon parsley Chopped

Dough: subheading: Dough:
Mix dry ingredients and add beaten egg whites and enough water to make a dough as in pie crusts.
Divide into 2 parts and role out.
Cut with large cookie cutter.
Filling: subheading: Filling:
In a small bowl add the cheese and the egg yolks.
Add cream enough to make medium moist mixture.
Assembly: subheading: Assembly:
Put 1 Tablespoon mixture on each piece of cut dough.
Fold dough over so cheese mixture is enclosed in a pocket.
Seal the edges.
Cooking: subheading: Cooking:
Place the pockets in boiling water and cook for five minutes.
Sauce: subheading: Sauce:
Simmer onion in small amount of oil in skillet.
Then add cheese pockets and simmer for five minutes.
Add 1 cup sour cream, and 1 cup yogurt.
Add seasonings (savour and accent).
Simmer on very low fire for 10 minutes.
Sprinkle with Parsley and serve.