DOUGH: 7 c flour 2 tsp salt 4 eggs 6 TBS bacon drippings or cooking oil water FILLINGS: SAUERKRAUT: 2 lbs Sauerkraut rinsed and chopped 1/2 lb bacon cooked and crumbled 1 large onion chopped ans sauted in bacon drippings or oil POTATO AND CHEESE FILLING: 3 c mashed potatoes 1 c shredded cheddar cheese 1/2 lb cooked and crumbled bacon ( optional) 1 large chopped onion chopped and sauted in bacon drippings or oil
DOUGH: make well in flour, add eggs and drippings or oil, slowly add water up to 1 c max, until dough is just moist. Kneed until firm. Cover let stand for 1/2 hour. When ready to prepare, roll out 1 c dough thin, at a time on well floured surface. Select desired size glass or doughnit cutter to cut dough. Fill fold in half and press edges closed with fork. FILLINGS SAUERKRAUT; Mix all together and fill dough. POTATO AND CHEESE; Mix together after potato mixture has cooled to warm and fill dough.
