23 July 2011

Vegetarian Claskets

My family has a dish we call Claskets (I am sure it is a mumble of the original word, but it is what I know and am going to use). While here in Minnesota I have twice made bean patties, and I thought that these might work well as a vegetarian replacement for the meat in the claskets. In my opinion, they worked really well. They took a long time to make (3 hours) but it is all from scratch. The recipe is as follows:

1) Making the Noodle
3 Eggs
1 Medium Potato

Cook and mash the potato.
Beat eggs in a seperate bowl.
Combine the mashed potato and the eggs.
Add flour until it becomes a dough.
Put flour down and roll out the dough, roll thin and keep floured.

2) Making the Filling
⅓ cup black beans
⅓ cup white beans
⅓ cup red beans
1 medium onion
½ cup oats
1 Tablespoon chili powder
1 egg
Salt and pepper

Soak the beans over night.
Boil the beans in water until well cooked.
Drain the beans.
Dice the onion.
Mix the diced onion, egg, chili powder, oats, and beans in a bowl.
Mash the mixture together until the beans are decently mashed.
Salt and pepper as desired.

3) Making the Claskets
Roll out the dough on a floured surface.
Make small balls of the filing, space them out on the dough.
Using a glass, cut circles out of the dough with the filing in the middle.
Fold over the dough and pinch the edges to surround the filing.
Boil the claskets in salt water until they float.
The claskets can now be stored for later (or even served now, and I enjoyed them at this stage too).
Fry the claskets, and serve (often with sour cream).

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