Instructions: Prepare blintz leaves as directed and set aside while you prepare the filling. STEEL KNIFE: Process onions with 3 or 4 quick on/off turns, until coarsely chopped. Empty bowl. Repeat with celery, then with mushrooms, emptying bowl each time. Brown quickly in hot oil in a large skillet over high heat. GRATER: Cut cabbage into wedges to fit processor bowl. Grate cabbage, using firm pressure. Add to skillet and cook a few minutes longer, stirring. SLICER: Slice chicken, using firm pressure. Add to skillet along with garlic, ginger, salt, and pepper. Mixture should be fairly dry.

Otherwise, sprinkle with 1 Tbsp. potato starch to absorb excess moisture.

Cool before filling blintz leaves. Place about 3 Tbsp. filling on each blintz leaf and roll up, turning in ends. (May be prepared in advance up to this point and refrigerated or frozen until needed.) EITHER brown in hot oil until golden on both sides, OR bake at 400F in an oblong pan which has been preheated for about 5 minutes with oil to a depth of 1/8th inch. If baking, turn after 10 minutes and brown on second side.

Provides a nice change at Pesach- Carole Walberg

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