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.

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 8 knishes

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!.