(recipe for approx 10 pockets)
300 g flour
Knead the dough from the ingredients up to the point it still could be stretched, make a loaf and leave it to rest for half an hour.
250 g corn porridge
0,5 kg cottage cheese
Cook the corn porridge. Fry the onion on the lard until yellow colour develops. Mix the corn porridge and the cottage cheese, add the lard and fried onion and stir the mixture well.
Roll the dough and cut it into 10 pieces. Put the filling in the middle of each piece, fold it in half, press the edges strongly and roll them up.
Cook them in the salted water for 15-20 minutes. Cover the pot when the water starts boiling to prevent the pockets to overcook.