Koltsunashi with Cheese

Sift 500 g of wheat flour into a bowl, add 1 egg, 45 ml of oil, 5 g of salt, and 200 ml of room-temperature water; knead into a smooth, elastic dough.

Knead the dough for 8–10 minutes, shape it into a ball, cover with a towel, and let it rest for 10 minutes.

For the filling, press 500 g of cottage cheese through a sieve, mix with 2 eggs and salt to taste until you get a uniform, thick mass.

Divide the dough into 4 parts, roll each out thinly to about 2 mm; cut into squares with 5–6 cm sides, dusting the work surface with flour from the total amount as needed.

Place about 1 tsp of the cheese filling in the center of each square, fold the dough into a triangle, and pinch the edges tightly with your fingers or press them with a fork.

Bring 3 liters of water to a boil in a large pot, salt it to taste, and cook the koltsunashi in batches, stirring gently so they don't stick together.

Once they float to the surface, cook for another 2–3 minutes, then remove with a slotted spoon and transfer to a bowl; repeat with the remaining koltsunashi.

Drizzle the hot koltsunashi with 40 g of melted butter and serve with 200 g of sour cream.