Dough:

1 cup milk
1 tablespoon salt
5 eggs
1 tablespoon sour cream or buttermilk (if available)
flour, enough to make a soft dough

Filling:

1 lb. chopped tri-tip steak or ground beef
1 lb. ground pork
2 onions, finely chopped
4 cloves garlic, minced
1 stalk celery, finely chopped
1/4 cup fresh parsley, minced
1 tablespoon each butter and olive oil
salt and pepper to taste

Beat together eggs, salt and milk. If you have sour cream or buttermilk available, add 1 tablespoon to make a more tender and tasty dough.

Stir in enough flour to make a dough which is soft but can be rolled out. Let rest a few minutes. Knead dough until smooth.

Saute the meat, onions, garlic, and celery in butter and oil, adding the parsley at the last minute. Drain excess liquid and allow to cool.

Roll out dough and cut into circles. Fill centers, each with 1 tablespoon of meat mixture. Fold sides together (like a clam shell) and pinch the edges together firmly. You can freeze these at this point by placing on a cookie sheet in the freezer. Remove from cookie sheet 1 hour later (or when frozen solid) and drop into ziploc bags, ready to serve when needed.

To serve, boil 6-7 minutes in chicken, beef, or ham broth. (Very good in the leftover broth from a boiled ham!). They will rise to the surface when cooked.

Serve with a dollop of sour cream or with melted butter.

Can also saute in melted butter with onions or leeks.

Submitted by: CM