| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Jewish |
Side dishes, Jewish |
40 |
Servings |
INGREDIENTS
| 3 |
c |
All purpose flour |
| 2 |
|
Eggs |
| 1/4 |
c |
Oil |
| 1 |
ts |
Salt |
| 1/2 |
c |
Warm water |
| 3 |
lg |
Onions; chopped; (up to 4) |
| 1/2 |
c |
Oil or chicken fat |
| 4 |
lg |
Potatoes; cooked in their skins |
|
|
Salt and pepper |
| 1 |
pn |
Nutmeg |
| 2 |
c |
Fresh cheese |
| 1/2 |
c |
Green onions; white and green parts; thinly sliced |
| 1 |
|
Egg |
|
|
Salt and pepper |
INSTRUCTIONS
DOUGH
POTATO FILLING
SAVORY CHEESE FILLING
Place flour in a bowl. Add the rest of the ingredients. Turn dough onto a
floured board and knead until smooth, adding more flour if needed. Roll out
dough try to make it thin.Cut out 3- inch circles. Place filling, brush
boards with a little egg white, fold like turnovers, pressing the boards.
Cook in salted boiling water until they rise to the surface.
Potato Filling: Cook onions in fat until they are crisp and almost brown.
Peel the potatoes as soon as they are cool enough to handle.Mash the
potatoes adding the onions along with the fat.Season.
Savory Cheese Filling: Stir everything together and use.
*NOTE: I serve my potato varenikes topped with onions cooked in oil. The
cheese ones are served with melted butter.
Recipe by: Miriam Podcameni Posvolsky
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Dec 3, 1997
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