Instructions: In a large
bowl, mix all the ingredients and knead into a soft, pliable dough.

Cut in half and let rest, covered, for 10 mins. Roll out each half into a thin circle. Using a drinking glass, cut the dough into round circles and fill them with desired filling (recipes follow). Place less than a Tbs of filling in the center of each circle and fold over. Press and seal into a half moon. You may want to rub a bit of water on the edges in order to get a great seal. Cook for 10 mins in boiling salted water. Drain. They can be pan-fried in butter at this point, if you wish, for a really tasty finish. CHEESE FILLING: Run the cheese through a ricer, or a coarse sieve. Then mix well with everything else. SAUERKRAUT/MUSHROOM FILLING: Soak the mushroom and drain them through a fine sieve. Chop the mushrooms finely. Pan-fry the onion and mushrooms in the butter until the onion is clear. Add the sauerkraut and salt and pepper. Cook for about 15 mins and cool.

CABBAGE/MUSHROOM FILLING: The same as the filling above but use 2 cups finely shredded cabbage instead of sauerkraut. POTATO/CHEESE FILLING: Boil peeled potatoes, about 1 1/2 lbs, drain and mash with a little butter and milk. Add grated sharp Cheddar cheese to the potatoes and cool ( the more cheese the tastier). Taste for salt and pepper. MEAT

FILLINGS: Various cooked meats may be used such as turkey, beef, pork, etc. Simply grind the meat, add raw egg, salt and pepper, and any additional desired seasonings, such as dill, parsley, or chives.

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