sauerkraut knishes
(3 ratings)
This recipe comes from the Low fat Vegetarian Jewish Cookbook. These are probably the best Knishes I've ever made. I make mine round but you can make them square also. I serve them with Vegan sour cream or Dijon Mustard.
►
(3 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
45 Min
Ingredients For sauerkraut knishes
-
2 lbyukon gold potatoes
-
2 cfiltered water
-
1 1/2 csauerkraut
-
1/4 tspcaraway seeds
-
1/4 cwater
-
1/2 tsptumeric
-
1/4 tspceltic sea salt
-
1 1/2 cwhite spelt or all purpose flour
-
1 1/4 tspbaking powder
How To Make sauerkraut knishes
-
1Peel and chop the potatoes. Put them in the cold water then cook them in a covered pot for 20 minutes. Drain.
-
2Heat the sauerkraut and caraway seeds in 1/8 cup of water in a small pot over medium heat for 5 minutes.
-
3Mash 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.
-
4Knead the dough for a few minutes. Then roll dough out onto a floured surface until 1/4 inch thick.
-
5Cut 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.
-
6Preheat your oven to 375'F. Place knishes pinched side down on a lightly oiled baking sheet. Bake for 45 minutes. Serve warm with a dollop of sour cream.
-
7Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT