| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/4 |
c |
Vegetable oil |
| 2 |
tb |
Ice water |
| 2 |
|
Eggs; lightly beaten |
| 1 |
|
Egg; lightly beaten |
| 1 |
c |
Kasha; whole roasted |
| 1 1/2 |
c |
Chicken broth |
| 1 |
lg |
Onion; small dice |
| 5 |
tb |
Schmaltz |
|
|
Salt & pepper; to taste |
| 3 |
|
Eggs; lightly beaten |
INSTRUCTIONS
DOUGH
FILLING
SOURCE: "Love and Knishes" by Sara Kasden 1956
PREHEAT OVEN TO 400 degrees F.
Place the flour, baking powder, and salt in a large bowl; mix well. Make a
well in the center and add the oil, ice water, and eggs.
Mix with a spoon, incorporating the wet and dry ingredients to make a
smooth dough. Turn out onto a board and knead for 2 minutes. Place the
dough in a bowl, cover with a damp towel and let stand at room temp. for 30
minutes.
On a lightly floured surface, divide the dough into 4 balls. Slightly
flatten each ball to make a disc shape. Divide each disc into 4 equal
balls. Cover with a damp towel and let sit at room temp. for 10 to 15
minutes. Roll each ball out into a circle about 3 1/2 inches in diam. Cover
the dough circles with a damp towel until ready to fill.
In a bowl combine 1 beaten egg and the kasha, stirring to coat each grain
with the egg. Heat a large non-stick saute pan over high heat. When the pan
is hot, add the grain and cook, stirring constantly, over moderate heat for
4 to 5 minutes, or until the kasha kernels are separate and smell nutty.
Add the chicken broth and bring to a boil. Reduce the heat and cook,
covered, for about 20-25 min. or until liquid has evaporated and the grains
are tender but chewy. Cool at room temp.
Meanwhile, saute the onion in the chicken fat over high heat for 15
minutes, stirring frequently, until soft. Add to the kasha and season with
salt and pepper. Add the 3 eggs and mix well.
Place 2 rounded T. filling in center of each circle. Pull the edges up
around filling, completely enclosing it and pinching the dough to form a
tight package. Turn the packages over, place seam side down on a lightly
greased baking sheet, and brush the surface with an egg wash (1 egg beaten
with 1 T. water).
Bake for 25 to 30 minutes, or until light golden brown. Serve hot.
SERVES: 8
Posted to JEWISH-FOOD digest Volume 98 #001 by lisamontag@juno.com (Lisa
Montag) on Jan 1, 1998
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”