If you bought the kind of cottage cheese like I did, you'll want to drain it a little. Just line a colander with some coffee filters, drop the cottage cheese in it and let it sit for about an hour. 

Add some salt and pepper to the cottage cheese to your taste.

Beat the egg with 1 teaspoon of cold water until it's frothy.

Lay out the wonton wrappers. Brush around the sides liberally with the egg wash.

Drop about 1 Tablespoon of the cheese in the center, then top each wrapper with a second. Push and pinch the edges around the wonton wrapper and make sure the squares are sealed.

Heat water in a medium sauce pan. Add 3 Tablespoons of butter. This keeps the noodles from sticking.

Carefully lower the buttons, one at a time, into the hot water. Don't over crowd. Just do three or four at a time. 

They just take a minute or two. You'll know they're ready when they float to the top. Drain on paper towels.

Melt 4 tablespoons of butter in a heavy skillet. Add the onions and cook, stirring often, until the onions are soft and fragrant and the butter is slightly browned.

Place the buttons in the pans with the onions and lightly coat with the butter.

Whisk the sour cream and the heavy cream with a pinch of salt.

Serve two or three buttons on a plate. Top with the buttery onions and a drizzle of the sour cream mixture. They are amazing!