Yield: 24 Servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
1 teaspoon | Baking powder |
½ teaspoon | Salt |
2 tablespoons | Vegetable oil |
2 \N | Eggs; lightly beaten |
2 tablespoons | Chicken fat; melted |
\N \N | Or vegetable oil |
2 cups | Finely chopped onion |
2 cups | Plain mashed potatoes |
\N \N | Salt; to taste |
\N \N | Freshly ground black pepper; to taste |
1 \N | To make the dough: Combine the flour, |
\N \N | Baking powder, and salt in a |
1 large | Bowl. Make a well in the center and add |
\N \N | The oil, eggs and 2 |
1 tablespoon | Water. Gradually mix the wet ingredients |
\N \N | With the |
\N \N | Flour. Add up to 2 tablespoons more water |
\N \N | If necessary. Knead the dough until it |
\N \N | Forms a rough ball. (Personally, I do |
\N \N | This part in my food processor. |
\N \N | It makes wonderful noodle dough, which is |
\N \N | What this is. KM) |
2 \N | Knead the dough on a lightly floured |
\N \N | Surface until the dough is |
\N \N | Smooth, about 6 minutes. Place the dough |
\N \N | In a lightly oiled bowl, cover and |
\N \N | Refrigerate for 1 hour. |
3 \N | Preheat the oven to 350 degrees. |
4 \N | To make the filling: Combine the chicken |
\N \N | Fat, onions, potatoes and |
\N \N | Salt and pepper to taste in a bowl. |
5 \N | Remove the dough from the refrigerator and |
\N \N | Divide it into thirds. |
\N \N | On a floured surface, roll out one piece |
\N \N | Of the dough into a thin rectangle |
\N \N | About 10 inches long. Spread about 2/3 |
\N \N | Cup of the filling along one |
1 \N | Long end, about 1 inch from the edge. Roll up |
\N \N | Like a jelly roll and pinch |
\N \N | The the edges closed. Repeat with the |
\N \N | Remaining pieces of dough and |
\N \N | Filling. |
6 \N | Arrange the rolls on baking sheets. Bake |
\N \N | Until browned, about 40 |
\N \N | Minutes. |
7 slices | The knishes and serve. |
DOUGH
FILLING
Formatted for MC3 by Kim Mendoza, yqym81a@...