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Bring the milk and lard
in a sauce pan to a boil. Take off the stove
and let sit and cool.
Add the salt, pepper and sugar, and then stir in the flour.
This all can be done in a mixer as well.
Let the dough sit for an hour
Combine all the ingredients together and let sit for an hour. The water is to help make the mix spreadable.
2. Spoon 1 tablespoon meat mixture on one half of each dough circle.
3. Moisten edges of dough with water, fold other half over it and seal well around the edges.
4. Heat the oil to medium hot in a large soup pot like a Dutch Oven.
Use sour cream instead of milk in the dough. This common in German-Russian doughs.
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Last updated July 2, 2009