• 1 envelope active dry yeast, dissolved in 1/4 cup
  • lukewarm water
  • 4 cups flour
  • 1 tablespoon sugar
  • 1 scant teaspoon salt
  • 2 eggs
  • 1 cup milk, warmed
  • 1/4 cup soft butter
  • Meat Filling:
  • 1/2 pound each, ground beef and pork
  • 1 medium onion, minced
  • 1/4 cup butter
  • 1/2 cup beef bouillon
  • Egg and Green Onion Filling:
  • 3 bunches green onions, cutin 1/4 inch bits
  • 1/4 cup butter
  • 5 hard-cooked eggs, chopped
  • Salt and pepper, to taste


Add yeast mixture to flour; add remaining pastry ingredients and mix >well. Cover and set in warm place for 30 - 45 minutes to rise. Shape dough into 1 inch balls on floured board. Cover with cloth and let set for 10 minutes. Roll out balls on greased cookie sheets. Place 1 tablespoon filling in each center. Fold over on four sides; place seam side down. Brush with additional beaten egg yolk. Bake at 400 degrees for 20 minutes or until golden. Brush with additional melted butter; serve warm. Yield 3 dozen for each filling.Meat Filling: Saute beef, pork and onion in butter. Add bouillon and simmer for 10 minutes.

Egg and Green Onion Filling:

Saute onion in butter; mix with eggs. Season to taste with salt and pepper.

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Submitted 6/13/05.
Source: Parade Foreign Foods
Submitted By: Joy Bowers