ISO: Lazy Perogi

I have a recipie for lazy pierogi that I got from a polish cookbook called simply sensational but the ingredients are quite different from the one described from the restaurant. Here it is:

Lazy Perogi

2 (12 ounce) containers dry cottage cheese
2 tabelspoons confectioner's sugar
salt to taste
1 whole egg
1 egg yolk
flour

Place cottage cheese in large bowl. Mash with pastry blender. Stir in sugar and salt. Blend together egg and egg yolk. Stir into cheese mixture. Add about 1 cup flour, just enough to make dough easy to handle.

Roll into roll on floured board (2-inches in diameter). Flatten with fork till 1-inch high. Slice into 1-inch pieces. Coat lightly with flour.

Boil in salted water till pierogi float to top. Drain on paper towels and cool.

Saute in buteer and serve with sour cream.