For the dough:.

Add potatoes to boiling salted water and simmer until done, about 25 minutes.

Drain potatoes well and cool.

Once cooled put through fine disk on ricer or grate through large holes on grater box.

Add flour and salt and work dough on a floured surface. Then roll out and cut into pieces. Make 4 inch flat rounds.

For the filling:.

Shred cabbage, add salt and let moisture leave the cabbage. Put in a large saucepan with the melted butter, stir to coat cabbage, cover and simmer for about 25 minutes.

In a separate sauté pan add oil and sauté onions until tender.

Combine onions and cabbage, add salt and pepper and stir in the eggs.

Let filling cool before using.

Place a tablespoon of the filling in the center of a round, pinch the edges closed and fry in oil until golden brown.