| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Side dishes, Jewish | 1 | Servings |
INGREDIENTS
| 3 | c | Flour |
| 1 | Egg | |
| 2 | tb | Oil |
| 1/2 | c | Warm water |
| 1 | pn | Salt |
INSTRUCTIONS
Make a well in the center of flour. Stir in rest of ingredients. Knead 10 minutes. Let rest covered 1 hour. Roll out dough on a floured surface, as thin as possible. Cut out 3 1/2 " rounds. Place 1 T filling into ea round. Baste edges with egg white. Fold in 2 pressing edges down to stick together. Cook in plenty of salted boiling water until they rise to the surface. NOTES : Serve at once Recipe by: Ester Podcameni Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 3, 1997
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