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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Ingredients
