Recipe

Slow Cooker Kishke Dumplings Recipe

	Midgelet / All my dishes 2 months ago I saw this on Amazon: from Jewish Slow Cooker recipes by Laura Frankel: This savory homemade dumpling simply has more flavor than the store-bought version. Traditionally, kishke is held together with schmaltz (chicken fat). Today, many cooks subs... More Prep:15m Cook:60m Servings:12	Midgelet
	dumplings kishke slow cook sides ethnic

Does this look good? Yeah! / Nope

Fans

momo_55gra

quaziefly

Ingredients

2 celery stalks

2 medium carrots, peeled

1 large Spanish onion

1⁄2 cup duck fat, melted and cooled, or canola oil

1 1⁄2 cups all-purpose flour

1 teaspoon sweet paprika

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Directions

Grate the celery, carrots, and onion in a food processor fitted with a grating blade or by hand on the coarse side of a box grater.

Mix the celery, carrots, onion, fat, flour, paprika, salt, and pepper in a large bowl by hand or in a mixer until the mixture forms a ball and clings together.

Place a large sheet of parchment paper on a work surface.

Roll the dough on the parchment into a log shape about 1 1⁄2 inches thick and 12 inches long.

Roll the parchment paper around the log.

. Wrap the parchment-wrapped kishke log with several layers of plastic wrap to form a waterproof package.

Place a large saucepan filled with several inches of water over medium heat.

Bring the water to a simmer.

Poach the kishke in the water for 1 hour until the kishke feels firm and solid.

. Carefully remove the kishke and allow it to cool completely before unwrapping or slicing.

Kishke may be made up to 3 days before serving and stored, covered, in the refrigerator.

It may also be frozen for up to 3 months.

Reheat kishke in a covered casserole in the oven at 350°F.

Recent Gawkers