Slow Cooker Kishke Dumplings Recipe

How to make it

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• 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.