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THE DOUGH:
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1. Dissolve the yeast in the warm water (105°F). Add the salt and 2½ cups flour. Knead until smooth, adding more flour as needed if the dough is still too sticky.
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2. Place the dough on a plastic countertop and cover it with a stainless-steel bowl. Allow it to rise until double in bulk. Meanwhile, make the following fillings.
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3. Punch down the dough. Divide it into 2 parts. Roll the dough out into a rectangle, 18 inches long by 12 inches wide.
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4. Place the filling on one side of the rectangle, being careful to leave a margin of about 2 inches from the edges. Fold the other half of the dough over the filling so that you now have a turnover, 9 inches by 12 inches.
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5. Pat the top of the dough down lightly into the filling. Carefully pinch the edges together. Spread the salad oil on top and sprinkle generously with the salt or garlic salt.
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6. Place on a greased baking sheet. Let rise until double in bulk. Bake in a preheated 400°F oven for 30 minutes, or until golden brown.
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PAGACH AND CHEESE POTATO FILLING:
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1. Boil peeled potatoes, drain and mash with a little butter and milk.
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2. Add grated sharp Cheddar cheese to the potatoes and cool (the more cheese, the tastier).
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3. Taste for salt and black pepper.
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4. This is a great filling for Pierogi or Pagach.
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PAGACH CABBAGE FILLING:
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1. Cook peeled and sliced onion in oil until soft.
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2. Add shredded green cabbage and salt and freshly ground black pepper to taste.
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3. Cover and cook until the cabbage is soft. Drain the excess oil.
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4. This makes a good filling for Pagach or Haluski.
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