Stuffed Vegetable Turnovers

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Stuffed Vegetable Turnovers

 

Dough:

1 cup fine matzoh meal

1 egg, beaten

1/4 tsp. salt

1/2 cup cold water

 

Vegetables:

1 Tbsp. corn oil

1 medium onion, chopped

1 clove garlic, chopped

1 potato, peeled and cut into small pieces

1/2 cup cauliflower, chopped

1/2 cup carrot, chopped

1/2 cup green peas, fresh or frozen

1/2 cup green beans, thin sliced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup corn oil, for deep-frying

 

Mix the meal, egg and salt together, adding just

enough water to make a moist dough that holds together

Set aside. Heat the oil in a skillet, add the onion

and garlic, and stir-fry over moderate heat until

light brown, about 3 min. Set aside Take the potato

and 1/2 cup each of any other 3 vegetables and blanch

in boiling water for 5 minutes. Drain well Add these

to the pan with the onion and garlic and stir-fry over

moderate heat for 3 minutes, to mix well. Add salt and

pepper. Cool.

 

Take 1 heaping tablespoon of the dough and press it

out on a flat surface into a 2 1/2 inch square Put 1

tablespoon of the vegetable mixture on the bottom half

of the square and fold it over into a triangle Prepare

all them this way. Heat the oil in a wok or skillet

and brown the turnovers over moderate heat for about 3

minutes. Drain on paper towels. Serve warm.

 

20 Servings

 

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