Slow Cooker Kishke DumplingsFrom midgelet 7 years ago
- . shopping list
- 2 celery stalks shopping list
- 2 medium carrots, peeled shopping list
- 1 large spanish onion shopping list
- 1⁄2 cup duck fat, melted and cooled, or canola oil shopping list
- 1 1⁄2 cups all-purpose flour shopping list
- 1 teaspoon sweet paprika shopping list
- 2 teaspoons kosher salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- 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.
The Cookmidgelet Eastern, USA
The Rating2 people
great dumpling thanks bunches high5momo_55grandma in Mountianview loved it
CrockPots Are Cool Again856 members
Comfort Foods775 members
Jewish Food Lovers100 members
CrockPot Capers166 members
Ethnic Family Traditions Our Heritage Together135 members
Dont Knock It Till You Try It74 members
Family Favorites141 members
Crock Potslow Cooker200 members
Jewish Recipe Gems13 members
Unique And Unusual Recipes84 members