 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
I got this recipe from The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman. This recipe is very simple and quite tasty. I used spelt flour in this recipe and a light corn meal flour for my dusting flour. I also made my knishes 4 inches around instead of square as I find them easier to work with. I brushed the top with plain soy creamer. I topped mine off with a dollop of Vegan sour cream. Ingredients:
2 lbs potatoes (i used yukon gold, peeled and chopped) |
2 cups water |
1 1/2 cups sauerkraut |
1/4 teaspoon caraway seed |
1/8 cup water |
1/2 teaspoon turmeric |
1/4 teaspoon salt |
1 1/2 cups unbleached white flour |
1 1/4 teaspoons baking powder |
Directions:
1. Cook the potatoes in 2 cups of boiling water in a covered pot for 20 minutes. Drain.
2. Heat the sauerkraut and caraway seeds in 1/8 cup of water in a small pot over medium heat for 5 minutes.
3. Mash cooked potatoes and divide mixture into thirds. Stir 1/3 of the mashed potatoes with sauerkraut mixture. Mix remaining mashed potatoes with turmeric, salt, flour and baking powder to create a dough.
4. Knead the dough for a few minutes. Then roll dough out onto a floured surface until 1/4 inch thick.
5. Cut the dough into 4 x4 squares (about 8). Place 1/8 of the filling on each square. Fold corners of the dough in and pinch dough tight in the center.
6. Preheat your oven to 375'F. Place knishes pinched side down on a lightly oiled baking sheet. Bake for 45 minutes. Serve warm.
7. Bon Appetit!.
|
|