| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Onion diced |
| 2 |
tb |
Oil or chicken fat |
| 1 1/2 |
c |
Cooked minced beef; up to 2 |
|
|
Salt & pepper to taste |
| 1 |
|
Egg |
| 2 1/2 |
tb |
Water |
| 1 |
c |
Flour |
INSTRUCTIONS
DOUGH
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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