Sift the flour, sugar and salt together in a large bowl and hollow out the center.
Pour the yeast which has been dissolved in the warm water into the hollow. Add the melted shortening and mix well together.
Knead lightly on a floured board until the dough is smooth and elastic.
Then place in a greased bowl, cover with a sheet of waxed paper and set to rise at room temperature about 3 hours.
Oil your hands and the board with salad oil and divide the dough into 24 small workable portions.
Press out with the hands and then roll with rolling pin until each piece is about 4 inches in diameter.
Drop large tablespoons of filling (recipe follows) onto each piece of dough, then draw up the edges around the filling and make into a ball.
Press the edges together and turn so the seams are underneath. Let rise until doubled.
These can be baked or fried or steamed on a rack. However you choose to cook them, they are delicious.
Bake at 400 degrees 20 minutes or fry in a deep fat at 375 degrees or steam over boiling water for 30 minutes.
SWEET FILLING: 1 package pitted dates 1/3 cup pecans or almonds 1/3 cup orange marmalade Rind of 1 lemon grated
MEAT FILLING: 1/2 lb lean ground beef or pork 1/4 lb chopped mushroom stems (Stuff caps later) 2 large ribs celery minced salt and pepper to taste
MAKE YOUR OWN: Try making your own fillings using these approximate proportions, with bits of meat and vegetables you have on hand. Prunes, apricots and raisins for the sweet ones.
