Add sieved flour, salt, butter at room temperature and eggs to the cottage cheese. Knead smooth dough and place it in the fridge for half an hour. In the meantime, prepare the stuffing. Fry the finely chopped shallot on olive oil, add the crushed garlic and diced champignons (you can also use other mushrooms). Briefly fry them, add spices and let the mushrooms to cool down. Add the mozzarella diced to small cubes to the mushrooms. Take the dough out of the fridge and make balls of equal size. Spread each manually, put a bit of the filling in them and form dumplings. Boil the dumplings in salted boiling water for approximately 10 minutes. Serve as an independent dish with breadcrumbs browned in butter or as a side dish.