| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Onion diced | |
| 2 | T | Oil or chicken fat |
| 1 1/2 | c | Cooked minced beef, up to 2 |
| Salt & pepper to taste | ||
| 1 | Egg | |
| 2 1/2 | T | Water |
| 1 | c | Flour |
INSTRUCTIONS
From "Second Helpings, Please!" edited by Norene Gilletz Filling: Brown onion in fat. Mix with meat & seasonings Dough: Lightly mix egg & water together. Place flour on a board & make a well in the center. Pour liquid into the well & blend thoroughly with the flour. Roll out on a floured board until dough is very thin, about 1/8" in thickness. Cut into 3" squares. Place a teaspoon of filling on each square & close securely. Boil in salted water for 20 minutes. Makes about 1 1/2 dozen. You can use minced cooked chicken instead of the beef, if desired. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Dec 27, 1998, converted by MM_Buster v2.0l.
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