DOUGH:

2 c. scalded milk
3 tbsp. sugar
2 tsp. salt
3 tbsp. oil
1 pkg. yeast
1/4 c. lukewarm water
5-6 c. flour

Scald milk, add sugar, salt and oil, cool to lukewarm. Dissolve yeast in 1/4 cup lukewarm water, add to milk mixture. Add flour to make soft dough, let rise for 20 minutes.

Roll out dough in 5-6 inch circle, add ground meat filling, close by overlapping in center and pinch shut. Place on cookie sheet and bake at 350 degrees for 20-30 minutes until light brown. Cool on kitchen towel to absorb moisture.

FILLING:

Crumble 3 pounds lean ground beef in a large pan, add 1 medium onion, chopped, stir with fork until meat loses its red color. Add 1 teaspoon black pepper, then empty 1 quart sauerkraut into a dish, squeeze out juice or drain it. Add kraut to ground meat, add 1/2 cup water, cook until water has cooked away - cool until dough is ready.