Best 3 Sauerkraut Knishes Recipes
Sauerkraut knishes are a delicious and savory Eastern European dish that can be enjoyed as an appetizer, snack, or main course. Made with a filling of sauerkraut, potatoes, onions, and spices, all wrapped in a flaky pastry dough, these knishes are sure to be a hit with your family and friends. Whether you are looking for a traditional recipe passed down through generations or a modern twist on this classic dish, you are sure to find the perfect sauerkraut knish recipe here.
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EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
KNISH
Knish is a classic Jewish comfort food. Sometimes I make tiny appetizer ones, which are a little more like a roll, and I seam on the top. -Marlena Spieler, Waterlooville, England
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.
Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 443mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SAUERKRAUT KNISHES
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.
Provided by Chef Joey Z.
Categories Potato
Time 1h25m
Yield 8 knishes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes in 2 cups of boiling water in a covered pot for 20 minutes. Drain.
- Heat the sauerkraut and caraway seeds in 1/8 cup of water in a small pot over medium heat for 5 minutes.
- 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.
- Knead the dough for a few minutes. Then roll dough out onto a floured surface until 1/4 inch thick.
- 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.
- Preheat your oven to 375'F. Place knishes pinched side down on a lightly oiled baking sheet. Bake for 45 minutes. Serve warm.
- Bon Appetit!.
Nutrition Facts : Calories 178.8, Fat 0.4, SaturatedFat 0.1, Sodium 314, Carbohydrate 39.1, Fiber 3.9, Sugar 1.4, Protein 5
Tips:
- For a crispy crust, make sure to chill the dough before baking.
- If you don't have time to chill the dough, you can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before using.
- To make sure the knishes are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
- Serve the knishes warm with your favorite dipping sauce, such as mustard, ketchup, or sour cream.
Conclusion:
Sauerkraut knishes are a delicious and easy-to-make appetizer or snack. They're perfect for parties, potlucks, or a quick meal on the go. With a crispy crust and a tangy, flavorful filling, these knishes are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting recipe, give sauerkraut knishes a try. You won't be disappointed!
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