Coltunasi

Make dough by combining flour, egg, water, and salt. Knead for eight minutes until smooth and elastic. Rest covered for thirty minutes.

Mix crumbled brânză with egg yolk, sugar, and salt for the filling. The mixture should hold together when squeezed.

Roll dough thin on a floured surface. Cut circles using a glass or round cutter about eight centimeters across.

Place a teaspoon of filling on each circle. Fold in half and press edges firmly with a fork to seal completely.

Boil dumplings in salted water for five minutes after they float to the surface. Remove with a slotted spoon.

Arrange on a warm platter, drizzle with melted butter and serve with generous dollops of sour cream and fresh dill.