Recipe provided by Marion Weiss of the Hillside Chapter.
|2||Eggs (one yolk for topping)|
|2||Cups Sifted Flour|
|2||tsp. Baking Powder|
|3||lbs. Potatoes (boiled)|
|2||lbs. Onions (more or less if desired)|
|Salt and Pepper to taste|
Mix eggs, spry and water together. Add rest of the ingredients and mix well. Let stand until filling is made. When filling is ready, roll out dough into a rectangular shape on floured wax paper; using about half the batter at a time.
Cut dough in strips four inches wide. Put some of the potato mixture in center of each strip and fold the dough over the potatoes.
Cut strips to desired size. Brush the top with a the egg yolk beaten together with 1 tsp. water. Bake in 400° oven for 35 minutes.
Mince onions and saute in margarine until soft and golden. Mash potatoes and add onions, salt and pepper.