| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Eggs; lightly beaten |
| 2 |
tb |
Chicken fat; melted |
|
|
Or vegetable oil |
| 2 |
c |
Finely chopped onion |
| 2 |
c |
Plain mashed potatoes |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 1 |
|
To make the dough: Combine the flour, |
|
|
Baking powder, and salt in a |
| 1 |
lg |
Bowl. Make a well in the center and add |
|
|
The oil, eggs and 2 |
| 1 |
tb |
Water. Gradually mix the wet ingredients |
|
|
With the |
|
|
Flour. Add up to 2 tablespoons more water |
|
|
If necessary. Knead the dough until it |
|
|
Forms a rough ball. (Personally, I do |
|
|
This part in my food processor. |
|
|
It makes wonderful noodle dough, which is |
|
|
What this is. KM) |
| 2 |
|
Knead the dough on a lightly floured |
|
|
Surface until the dough is |
|
|
Smooth, about 6 minutes. Place the dough |
|
|
In a lightly oiled bowl, cover and |
|
|
Refrigerate for 1 hour. |
| 3 |
|
Preheat the oven to 350 degrees. |
| 4 |
|
To make the filling: Combine the chicken |
|
|
Fat, onions, potatoes and |
|
|
Salt and pepper to taste in a bowl. |
| 5 |
|
Remove the dough from the refrigerator and |
|
|
Divide it into thirds. |
|
|
On a floured surface, roll out one piece |
|
|
Of the dough into a thin rectangle |
|
|
About 10 inches long. Spread about 2/3 |
|
|
Cup of the filling along one |
| 1 |
|
Long end, about 1 inch from the edge. Roll up |
|
|
Like a jelly roll and pinch |
|
|
The the edges closed. Repeat with the |
|
|
Remaining pieces of dough and |
|
|
Filling. |
| 6 |
|
Arrange the rolls on baking sheets. Bake |
|
|
Until browned, about 40 |
|
|
Minutes. |
| 7 |
sl |
The knishes and serve. |