5 c. flour
2 yeast cakes
1 1/2 c. shortening
1 tsp. vinegar
1 tsp. vanilla
1/4 c. sugar
1 tsp. salt
4 egg yolks
1 1/4 c. milk

Dissolve yeast in warm milk to which vinegar is added. Set aside. Sift flour. Add sugar and salt. Rub in shortening. Add egg yolks. Add yeast mixture and vanilla. Knead well, until smooth texture. Place dough in bowl; cover with plastic wrap and chill thoroughly for a couple hours.

Divide dough into four portions. Roll out one portion at a time keeping the rest of the dough refrigerated. Roll out thin. Use a 3 or 4 inch round cutter. Place filling in center of each round, turn ends over and sealing ends. Place seam down on ungreased pan. Brush with mixture of egg yolk and tablespoons of milk. Bake in 350 degree oven about 20 minutes until medium brown. Serve warm. These freeze well.

CABBAGE FILLING:

Grind up a medium size head of cabbage and medium onion. Pour boiling water over cabbage, add salt. Let stand 5 minutes. Drain. Saute in Crisco until a nice brown color. Cool. Fill.

PORK-RICE FILLING:

Brown and cook 1 pound ground, lean pork for 1/2 hour. Cool. Add 1 cup cooked rice, 2 chopped hard boiled eggs and butter. Mix together. Fill - one heaping teaspoonful to each circle.