Slow Cooker Kishke Dumplings |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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). Read more . Today, many cooks substitute vegetable oil for the animal fat but duck or chicken fat may be used 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:
1. 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.
2. 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.
3. Place a large sheet of parchment paper on a work surface.
4. Roll the dough on the parchment into a log shape about 1 1⁄2 inches thick and 12 inches long.
5. Roll the parchment paper around the log.
6. . Wrap the parchment-wrapped kishke log with several layers of plastic wrap to form a waterproof package.
7. Place a large saucepan filled with several inches of water over medium heat.
8. Bring the water to a simmer.
9. Poach the kishke in the water for 1 hour until the kishke feels firm and solid.
10. . Carefully remove the kishke and allow it to cool completely before unwrapping or slicing.
11. Kishke may be made up to 3 days before serving and stored, covered, in the refrigerator.
12. It may also be frozen for up to 3 months.
13. Reheat kishke in a covered casserole in the oven at 350°F.
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