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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 36 |
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Ingredients:
2 large potatoes (enough for 1 cup) |
1 (1/4 ounce) package yeast |
2/3 cup sugar |
1 1/2 teaspoons salt |
2 eggs, well beaten |
2/3 cup cooking oil |
7 cups flour |
2 lbs ground beef |
1 (16 ounce) can sauerkraut, rinsed with cold water and drained |
1 (2 ounce) package lipton onion mushroom dry soup mix |
cayenne pepper |
Directions:
1. Dough: Boil potatoes and mash. Keep lukewarm.
2. Measure potato water and add water to make 1 1/2 cups. Pour into large bowl. Add yeast; stir to dissolve. Stir in sugar and salt. Let stand 5 minutes.
3. Add potatoes, eggs and oil; mix well.
4. Blend in 1/2 of flour. Work in remaining flour to make a dough easy to handle. Let stand 10 minutes.
5. Shape into a ball and put in large bowl. Refrigerate up to 24 hours. (Dough rises in refrigerator). When ready to use, let stand at room temperature 1 or 2 hours.
6. Filling: Crumble meat into heavy skillet. Cook until it loses red color. Drain off grease.
7. Add rest of filling ingredients. Cool mixture.
8. Roll bits of dough to 3 or 4 inch circles. Put heaping tablespoon of meat mixture on dough. Lap over to enclose. Let rise 15 to 20 minutes.
9. Bake at 375° for 30 minutes.
10. Makes about 3 dozen. You can freeze and reheat.
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