Makes around 24
1 recipe of soup noodle dough
1 egg, lightly beaten (for egg wash)
1/2 cup minced onions
1 tablespoon olive oil
1 1/2 cups mashed potatoes
1/2 cup drained cottage cheese
1/2 teaspoon low sodium salt
1/8 teaspoon pepper
Low fat crème fraîche
Heat the oil in a large nonstick pan.
Lightly brown the onions in the oil.
Remove pan from the heat.
Add the potatoes, cheese, salt, pepper and egg, beating until smooth.
Roll out the dough and make sure it doesn't dry out.
Cut the dough into three-inch squares.
Brush egg wash around the edges of the inside of the squares.
Place a tablespoon of the filling in the centre of each square.
Fold the dough into a triangle.
Press the edges together, using the egg wash to bind.
Cook in boiling salted water for around 20 minutes, until they rise to the top.
Either fry in a small amount of olive oil in a nonstick pan or serve as is.
Serve with crème fraîche.