Ingredients
Equipment
Method
Prepare the Casings
- Rinse the kosher beef casings under cold running water, then soak them in a bowl of lukewarm water for 20-30 minutes until they're soft and pliable.
- Gently run water through each casing to check for holes and remove any excess salt. Set aside in clean water until ready to use.
Make the Filling
- Finely dice 1 large onion and mince 3 garlic cloves. Heat 3 tablespoons of schmaltz or oil in a large skillet over medium heat.
- Cook the onion until golden and soft, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Let cool completely.
- In a large bowl, combine 2 cups matzo meal, 1/2 cup flour, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground ginger.
- Beat 2 eggs in a small bowl, then add them to the dry ingredients along with the cooled onion mixture.
- Gradually add 3/4 to 1 cup warm water or chicken broth, mixing until you have a thick, moldable mixture that holds together but isn't too wet.
Stuff and Shape
- Tie one end of each casing with kitchen string. Using a funnel or your hands, carefully stuff the casing with the filling mixture, leaving about 2 inches at the open end.
- Pack the filling firmly but don't overstuff, or the casing might burst during cooking. Tie off the open end securely.
- Prick any air bubbles with a toothpick to prevent the casing from splitting while cooking.
Cook the Kishka
- Bring a large pot of salted water to a gentle simmer. Carefully lower the stuffed kishka into the water.
- Simmer for 35-40 minutes, turning once halfway through. The kishka is done when it feels firm to the touch and has expanded slightly.
- Remove from water and let cool for 5 minutes before slicing. Cut into thick rounds with a sharp knife.
Notes
Kishka can be made ahead and refrigerated for up to 3 days before cooking. You can also slice and freeze cooked kishka for up to 3 months. For a richer flavor, brush sliced kishka with a little oil and pan-fry until golden before serving. If you can't find beef casings, you can form the mixture into a log shape, wrap tightly in foil, and steam for the same amount of time.