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.
INGREDIENTS
Nutrition- 2
- 2cups water
- 1 1⁄2cups sauerkraut
- 1⁄4teaspoon caraway seed
- 1⁄8cup water
- 1⁄2teaspoon turmeric
- 1⁄4teaspoon salt
- 1 1⁄2
- 1 1⁄4teaspoons baking powder
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DIRECTIONS
- 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!.
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