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"These small potato stuffed turnovers may have mouths watering earlier than they are even out of the oven! My great grandmother added this recipe all of the manner from Russia and it has been surpassed down four generations. The recipe is Jewish as turned into my high-quality grandmother. She made them for Hanukkah, but being Christian we cause them to for Christmas dinner! Time eating but SO really worth it!"

Ingredients :

5 kilos baking potatoes, peeled and cubed
half of cup vegetable oil
2 large onions, chopped
salt and pepper to taste
2 eggs
1/2 cup vegetable oil
1 cup warm water
1 teaspoon salt
five cups all-purpose flour, or as wanted

Instructions :

Prep : 1H	Cook : 48M	Ready in : 1H45M

Place potatoes right into a pot with sufficient water to cover them. Bring to a boil, and cook for five to 10 mins, or till smooth. Drain and set aside if onions aren't but equipped.
While the potatoes are boiling, warmth half of cup of oil in a huge skillet over medium warmth. Add onions, and prepare dinner until soft and translucent. Mix the onions and their oil into the potatoes, and mash till easy. Season with salt and pepper, and set apart even as you make the dough.
In a big bowl, blend collectively eggs, half cup of oil, heat water and 1 teaspoon of salt. Gradually blend in flour till the dough is stiff sufficient to remove from the bowl and knead. Turn out onto a gently floured floor, and knead for about five minutes. Let relaxation for a couple of minutes to relax the dough.
Preheat the oven to 375 tiers F (one hundred ninety levels C). Grease a cookie sheet.
Cut off a piece of dough approximately the size of an egg. Roll the dough out into a protracted slim strip about three inches wide. Spread the potato combination over the dough leaving a 1 inch strip along one of the long facets. Roll the dough across the filling closer to the exposed strip, and lightly press to seal. If you've got accomplished this step efficiently, the dough will be shaped like a snake full of potato filling. Repeat the technique with last dough and filling.
Place the potato stuffed rolls onto the organized cookie sheet, and reduce into 1 inch portions the use of a pizza cutter.
Bake for 30 to 45 minutes within the preheated oven, till nicely browned.

Notes :

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