Directions:

Beat the egg and water and then add the flour.

Keep adding flour and a little extra till you have a nice stiff dough.

To make the filling, mash the potatoes and place in a mixing bowl,
with the cottage cheese, parmesan.

Saute the onions and dill in butter till tender...

Mix the onions and dill with the potatoes and cheese.
Leave the pan on the stove with the heat off. We are going to use it to saute the Boova Shenkels.

Taste the filling and add some salt and pepper if it needs it.

Making and Cooking the Boova Schenkels

Put the stock in a large pot and bring it to a full simmer.
Roll out a small knob of dough, smaller than a golf ball, and roll it very thin into a circle.
Put a small scoop of the potato mixture about the same size as the knob on the dough.

Fold the dough over and and seal it by pressing down on the edges with a fork.
It helps to wet the edges a bit, so the dough seals better.
You don't want it opening up when your simmering the dumplings.

After you seal the edges pop it in the simmering stock. I don't wait till there all made, and cook them like regular pasta.
These can simmer for quite some time, they absorb the good flavor from the stock. This dough with the egg stays
nice and firm.

Boo

Lift out the Boova Shenkels, and put them in a pan to cool.

When they cool heat up the reserved pan and add the butter and a little olive oil (this helps keep it from burning),
Dip the Boova Shenkels in flour and brown them in the butter.

Reserve the Boova Shenkels in a pan and keep warm in the oven while you brown the onions.

Pour the onions and butter over the boova shenkels

You can make a whole meal with the Boova Shenkels or serve them with a stew or roast.
They are especially good with roast gravy on them.