Name: Zibulnikas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Makes 12 4-inch zibulnikas, which will serve 12 as a side dish or 6 as a snack
Ingredients: ¼ cup egg substitute or 1 egg whites, lightly beaten; 2 tablespoons egg substitute or 1 egg white beaten with a Pinch of salt, for glaze; 1 tablespoon butter; 1 teaspoon sugar; 1 package dry yeast; 2 cups no- or low-fat small curd cottage cheese; 3½ cups flour, plus flour for rolling out; 1 cup warm water; Spray oil; Salt; 1 bunch of scallions, trimmed and finely chopped; Freshly ground black pepper; 1½ teaspoons salt; 2 tablespoons oil, plus oil for the bowl; 1 egg, lightly beaten; ½ cup no-fat sour cream

Preparation info

Makes 12 4-inch zibulnikas, which will serve
12
as a side dish or 6 as a snack

Difficulty
Medium
Ready in
1 hr 10

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

My grandfather Samuel “Dear” Raichlen was an inveterate raconteur and nothing delighted him more than telling about growing up in an immigrant household. His eyes would glow when he spoke of his mother’s cooking: her sauerkraut soup, her ptscha (braised calves’ trotters), and chocolate roll. But no dish was as beloved as zibulnikas, flaky buns stuffed with cottage cheese, sour cream, and green onions. “You could smell the