Ingredients:
Dough
1 cup Flour plus more if needed.
1 teaspoons Baking Powder
1 Egg and 3 tablespoons Water
Filling
1 cup mashed Potato
1 Egg
1 medium Onion fine dice
1 /4 cup Cottage Cheese
1 / 4 cup Parmesan Cheese
1/4 cup chopped fresh dill or parsley
Butter to saute Onions
a little Salt and Pepper
Stock for Boova Shenkel:
2 quarts of Stock or water
and Chicken or Beef Boullion
For Frying the Knoephla:
4 tablesp Butter
1/2 cup Flour
Topping:
1 large Onion Juliene
Salt and Pepper
Directions:
1. Beat the egg and water and then add the flour. Keep adding flour and a little extra till you have a nice stiff dough.
2. To make the filling, mash the potatoes and place in a mixing bowl,
with the cottage cheese, parmesan.
3. Saute the onions and dill in butter till tender
5. Mix the onions and dill with the potatoes and cheese.
Leave the pan on the stove with the heat off. We are going to use it to saute the Boova Shenkels.
Taste the filling and add some salt and pepper if it needs it.
6. Making and Cooking the Boova Schenkels
Put the stock in a large pot and bring it to a full simmer.
Roll out a small knob of dough, smaller than a golf ball, and roll it very thin into a circle.
Put a small scoop of the potato mixture about the same size as the knob on the dough.
Fold the dough over and and seal it by pressing down on the edges with a fork.
It helps to wet the edges a bit, so the dough seals better.
You don't want it opening up when your simmering the dumplings.
7. After you seal the edges pop it in the simmering stock. I don't wait till there all made, and cook them like regular pasta.
These can simmer for quite some time, they absorb the good flavor from the stock. This dough with the egg, stays nice and firm.
Lift out the Boova Shenkels, and put them in a pan to cool.
8. When they cool heat up the reserved pan and add the butter and a little olive oil (this helps keep it from burning),
Dip the Boova Shenkels in flour and brown them in the butter.
9. You can make a whole meal with the Boova Shenkels or serve them with a stew or roast.
They are especially good with roast gravy on them.
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