2 eggs, lightly beaten
1/2 tsp salt
2 cups scant flour
Combine ingredients in order given. Mix thoroughly with hands until dough leaves sides of bowl. It will be fairly stiff and won’t cling to hands Knead until smooth and elastic. Roll out on a lightly floured board or white tablecloth.
Roll and stretch to paper thinness. Cut in 3″ squares. Place 1 tsp filling on each square, and close securely in the shape of a triangle. Press edges together with floured tines of a fork. Join 2 points and press together firmly. Cook in salted water for 20 – 25 minutes. They will rise to the top when done. Brown in hot fat, if desired.
Yield: about 2 1/2 dozen
Suggested fillings: Cheese, meat, meat & liver, chicken.
This recipe is featured in these books & articles
