3–4 Tablespoons coconut oil, bacon grease, or tallow
For the Dough:
4 1/3 cups flour (you can use whole wheat, unbleached all-purpose, or a mixture of the two-but the more whole wheat flour you use, the drier the finished product will be)
2 1/4 t. dry active yeast
1 cup milk or whey
1/4 cup sucanat (like this) (or granulated sweetener of choice)
1/3 cup butter or coconut oil
1 teaspoon sea salt
2 eggs
Instructions
To make the filling: Brown the ground beef and onions in a large skillet
Add in the additional oil, peppers and garlic and sauté until tender
Add cabbage and allow to soften and turn golden brown
Season to taste with salt and pepper, then set the filling aside to cool- you can even prepare it ahead of time and refrigerate until dough is ready
To make dough: In mixing bowl, combine the yeast and 2 cups flour
In medium saucepan, heat milk, sucanat, butter, and salt to about 110-115 degrees until butter is just melted (too hot will kill yeast)
Add warm liquid mixture to flour and yeast, add eggs
Beat on low speed 30 seconds, beat on high 3 minutes
Stir in rest of flour and knead 6-8 minutes until smooth and elastic
Allow dough to rise for an hour in a warm place
Punch down and roll out on a clean counter top to create a rectangle shape that’s about 1/4 inch thick
Cut dough into 4″x4″ squares
Add large spoonful of filling to each square (I flatten the individual squares a bit more before adding filling)
Bring up the four corners of wrapper and pinch together
Place balls seam-side down on a baking stone or tray and allow to rise 30 minutes
Bake at 375 F degrees 30 minutes or until golden brown
Serve warm with a generous dollop of sour cream on the side
