Recipe: Kishke (Dumplings)

the appetizer:

Jewish Slow Cooker Recipes by Laura Frankel, includes recipes like Essential Chicken Stock; Roasted Parsnip and Jerusalem Artichoke Soup; Dafina; and Kishke.

Cookbook

Kishke

Makes 12 servings

I was never a big fan of kishke until I started making my own. 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 substitute vegetable oil for the animal fat to have a pareve version, but I prefer working with a flavorful twist on the original: duck fat! Kishke can be also be served as a side dish with Kasha Varnishkes (page 154 of the book).

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

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. 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.

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

5. 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.

6. 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 degrees F.