| 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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