1 pkg. dry yeast
3/4 c. vegetable oil
1 1/2 c. water or milk
4 c. flour
1 1/2 tsp. salt
2 tsp. sugar

Stuffing No. 1:

4 lb. sauerkraut (in plastic bags, not cans)
1/2 c. vegetable oil
black pepper, to taste
sugar, to taste
2 large Vidalia or sweet onions

Dissolve the yeast in 1/2 cup of the lukewarm water and 1/2 cup flour. Milk or water combined with non-fat dry milk powder can be used instead, if desired.

When yeast starts bubbling, add the remaining ingredients and knead on a lightly floured work surface until smooth.

Place in a bowl and cover with plastic wrap. Let dough rise until doubled in size. This will take longer in cold or humid environments, but allow it to take as long as it needs until the dough is doubled.

When dough has risen, punch down and roll out on a lightly floured work surface as before. Cut out circles (an 8 ounce old-fashioned glass will do).

Place about 1 tablespoon of the filling in the middle; fold and seal edges. Place on a well greased cookie sheet. Allow to rise for about 45 minutes, then brush with water or lightly beaten egg.

Bake in a preheated 350°F oven for about 45 minutes.

Makes 60, more or less, depending upon size.

Filling No. 1:

Boil sauerkraut until soft. Cool and squeeze out all water. Sauté finely chopped onion in 1/2 cup of oil until transparent. Add sauerkraut and sauté 1/2 hour. Add pepper and sugar to taste. Cool.

Filling No. 2 (Variation):

3 hard-boiled eggs, chopped
1 head fresh cabbage, shredded
2 large Vidalia onions, chopped
1/2 c. vegetable oil
salt and pepper, to taste

Sauté onion in oil until transparent. Add the shredded cabbage, salt and pepper. Sauté on low heat until all moisture evaporates.