Top Review by littleturtle
The filling was delicious, but the recipe needs extreme editing. I ended up tossing out the dough and starting over with dough from a different recipe. I'm not sure if the dough here doesn't work or if I just got lost and messed up halving the recipe with the less than crystal clear directions. I halved it because a full batch looked like it would feed a small army, and only half a batch of filling would fit in my big skillet. Half a batch made enough to feed 5-6. I would definitely use the filling again.
- 1 cup milk
- 2 packages yeast
- 1 tablespoon sugar
- 3 eggs, beaten
- 1 tablespoon salt
- 1 cup water
- 1 cup water
- 3 cups flour
- 6 tablespoons shortening (heaping)
- 4 cups flour
- 2 lbs chuck, chopped
- 2 medium onions, chopped
- 2 tablespoons butter
- 1 clove garlic, chopped
- 1 large head of cabbage, chopped
- to taste salt and pepper
Directions See How It's Made
- Scald milk. Add 1 cup water; let cool.
- Dissolve yeast in warm water; add 1 tablespoon flour. Beat well.
- Beat sugar and oil together. Add 3 eggs.
- Add this to flour mixture. Then add 4 cups flour and 1 tablespoon salt.
- Turn out on board and knead smooth. Place in greased bowl and let rise to double.
- For filling: Cook chopped beef; do not brown.
- Add chopped cabbage, onions and garlic; cook until done. Add salt and pepper to taste. Fill pockets.
- Shape in squares. Fill with filling, pinch edges together and let rise.
- Then bake at 350 degrees for 20 minutes.