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
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