Side Pannel
Bo-Pe
Ingredients List
- 1 1/2 c Warm water
- 4 c Flour
- 1 ts Salt
- 2 tb Melted shortening
- 2 tb Sugar
- Dough:
- 1 Package yeast
Directions
Sift the flour, sugar and salt together in a large bowl and hollow out the
center. Pour the yeast which has been dissolved in the warm water into the
hollow. Add the melted shortening and mix well together.
Knead lightly on a floured board until the dough is smooth and elastic.
Then place in a greased bowl, cover with a sheet of waxed paper and set to
rise at room temperature about 3 hours.
Oil your hands and the board with salad oil and divide the dough into 24
small workable portions. Press out with the hands and then roll with
rolling pin until each piece is about 4 inches in diameter.
Drop good full tablespoons of filling (recipe follows) onto each piece of
dough, then draw up the edges around the filling and make into a ball.
Press the edges together and turn so the seams are underneath. Let rise
double.
These can be baked or fried or steamed on a rack. However you choose to
cook them, they are very delicious.
Bake at 400 degrees 20 minutes - Fry in deep fat at 375 degrees - Steam
over boiling water 30 minutes
SWEET FILLING: 1 package pitted dates 1/3 cup pecans or almonds 1/3 cup
orange marmalade Rind of 1 lemon grated
MEAT FILLING: 1/2 lb lean ground beef or pork 1/4 lb chopped mushroom
stems (Stuff caps later) 2 large ribs celery minced salt and pepper to
taste
MAKE YOUR OWN: Try making your own fillings using these approximate
proportions, with bits of meat and vegetables you have on hand. Prunes,
apricots and raisins for the sweet ones.
center. Pour the yeast which has been dissolved in the warm water into the
hollow. Add the melted shortening and mix well together.
Knead lightly on a floured board until the dough is smooth and elastic.
Then place in a greased bowl, cover with a sheet of waxed paper and set to
rise at room temperature about 3 hours.
Oil your hands and the board with salad oil and divide the dough into 24
small workable portions. Press out with the hands and then roll with
rolling pin until each piece is about 4 inches in diameter.
Drop good full tablespoons of filling (recipe follows) onto each piece of
dough, then draw up the edges around the filling and make into a ball.
Press the edges together and turn so the seams are underneath. Let rise
double.
These can be baked or fried or steamed on a rack. However you choose to
cook them, they are very delicious.
Bake at 400 degrees 20 minutes - Fry in deep fat at 375 degrees - Steam
over boiling water 30 minutes
SWEET FILLING: 1 package pitted dates 1/3 cup pecans or almonds 1/3 cup
orange marmalade Rind of 1 lemon grated
MEAT FILLING: 1/2 lb lean ground beef or pork 1/4 lb chopped mushroom
stems (Stuff caps later) 2 large ribs celery minced salt and pepper to
taste
MAKE YOUR OWN: Try making your own fillings using these approximate
proportions, with bits of meat and vegetables you have on hand. Prunes,
apricots and raisins for the sweet ones.
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