1 c. milk, scalded
3 eggs
4 c. flour
1/2 c. butter
1/2 tsp. salt

Mix together. Roll out as pie dough (about 1/4 at a time). Cut circles about 3-4 inches in diameter. Put filling in center, dampen 1/2 of edge and seal edges together.

CABBAGE FILLING:

Cook in butter until no juice remains, cabbage, onions, salt, pepper and sugar to taste.

SAUERKRAUT:

Rinse 1 can sauerkraut. Simmer with 1 teaspoon caraway seed in 2 cups water for 1/2 hour; drain. Add to fried broken up bacon (5 strips) and 1/2 onion (that has been fried with the bacon). Fry all 5 more minutes.

If you want to freeze them, put on a cookie sheet in single layer then in plastic bag. To eat, drop a few at a time in slow boiling water and simmer until dough is tender. Spread a little butter on each side and put in low oven to keep warm, about 1/2 hour. Try a little sweetened sour cream on yours.