| 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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