Thanks to Kathy Taylor for this recipe. She contributed it to a church cookbook about 25 years ago, just in time for me to start wondering what to feed 5 children and a husband on a budget! These are great little fist-sized hot sandwiches. At their best, they should remind you a little of White Castle hamburgers. Actually, up here in Omaha, they have something similar that is called a runza, but it’s not quite the same, or as good. Some people eat them with cheese sauce, but we like them with ketchup (like White Castles!). They can be made with either chopped cabbage or sauerkraut, but I almost always use kraut. They aren’t bad cold, and if you make enough, you can wrap and freeze them and have a handy lunch ready.
okay, here’s the truth: I can’t find my recipe, so I’m flying by the seat of my pants as far as the amounts go. I’m pretty sure this is right; I double checked the bread recipe so it’s reliable. Silas and Patty, thanks for asking: I sometimes don’t find time to update this unless I get a request.
Lots of chopped onion and black pepper make these tasty.
- 2 pounds of hamburger
- 1 very large onion, chopped
- 2 cans sauerkraut, drained (or 1 large can)
- salt and lots of black pepper
Cook the onion until soft. Add the hamburger. Drain the excess fat, and season with salt and pepper. Add the drained kraut. Hold it. Make the dough.
- 2 Tablespoons yeast
- 1/2 cup warm water
Dissolve the yeast in the warm water.
- 1 cup mashed potato
- 1/3 cup sugar
- 1/2 cup shortening or oil
- 1 tablespoon salt
- 2 cups milk
Stir all this together and add
- about 8 cups flour; I use about 3 cups of whole wheat flour.
Stir until the dough holds together. Knead for about 8 minutes. Let rise — about an hour.
Divide the dough in half. Roll one half into a rectangle and then cut into squares. Put a large spoonful of filling onto each square and bring up the 4 corners to meet each other and pinch the sides together. You want to enclose all the filling. Repeat with the other half. Place on a greased cookie sheet and bake at 35o until brown — about 20-25 minutes.