Mix flour with salt in a deep bowl. Add egg and enough water tomake a medium soft dough.Knead on a floured board until smooth. Don't overknead, otherwise dough will get tough. Divide dough into 2 pa ...
Mix together and knead lightly.Set aside in bowl covered with a kitchen towel. ...
To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as ...
FOR THE FILLING, cook potatoes in boiling salted water until tender, and drain. If you have a ricer, rice potatoes and stir in butter while hot, otherwise mash with electric beaters. Season to taste ...
DOUGH: Combine flour, baking powder add salt in food processor.Process for 3 seconds.With motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.T ...
Potato Filling.Cook the onion in 2 Tbsp butter until tender.Add onions and cheese to hot cooked potatoes and mash thoroughly.Season to taste with salt and pepper. Set aside and let cool to room temp ...
Dissolve the sugar and ginger in the lukewarm water, and sprinkle the yeast over it. Let it stand for 10 minutes. Combine the yeast with the lukewarm milk, eggs, and salt. Stir in the flour, and kne ...
PREPARE THE FILLING FIRST: Saute the onion in the butter until softened, about 6 minutes.Combine with the potatoes and cheese and mix well.Season with salt and pepper.Let cool thoroughly before usin ...
TO MAKE THE FILLING: Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the ...