SAUERKRAUT KNISHES
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.
Provided by Jo Zimny
Categories Other Appetizers
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Peel and chop the potatoes. Put them in the cold water then cook them 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 with a dollop of sour cream.
- 7. Enjoy
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Derry TV
[email protected]These knishes were delicious! The sauerkraut filling was tangy and flavorful, and the dough was flaky and golden brown.
Street Singers
[email protected]I've been making these knishes for years and they're always a hit. They're perfect for a party or a snack.
Dominic Amato
[email protected]These knishes were a bit bland for my taste.
Bonnie Karr
[email protected]The recipe was easy to follow and the knishes turned out perfectly. I highly recommend this recipe.
Namagembe Sylvia
[email protected]These knishes were delicious! I will definitely be making them again.
SHAHIN ALAM SAN
[email protected]I made these knishes for a potluck and they were a huge hit. Everyone raved about them!
RMBC Channel 2
[email protected]These knishes were a bit too salty for me.
ice frimpong
[email protected]I'm not a big fan of sauerkraut, but I loved these knishes. The dough was flaky and the filling was savory and tangy.
Maxamud Cabdisamad
[email protected]These knishes were perfect! I used store-bought sauerkraut and they still turned out delicious.
Jerry Akoe Alla Dzitse
[email protected]I found the recipe to be a bit confusing, but the knishes turned out great in the end.
Blagoja Hristov
[email protected]These knishes were a bit too greasy for my taste.
Ese Walter
[email protected]The sauerkraut filling was tangy and flavorful, and the dough was crispy and golden brown. I will definitely be making these again.
Noel Antunez
[email protected]I've never had sauerkraut knishes before, but I'm glad I tried them. They were delicious!
Haniya Shah
[email protected]These sauerkraut knishes were a huge hit at my party! They were so easy to make and everyone loved the unique flavor.