Potato Knishes
Recipe: #16176
November 29, 2014
Categories: Side Dishes, Snacks, Potatoes, Jewish, Brunch, Christmas, Fathers Day, Potluck Thanksgiving, Wedding, Oven Bake, Kosher, Non-Dairy, Vegetarian, Flour, more
"What's a wedding or Bar or Bat Mitzvah or a large gathering without potato knishes, these are a large part of Jewish culture, family and friends always look forward to eating these. This recipe will give you about 55-60 knishes, they can easily be frozen to eat at a later date. These are fairly time consuming although there are a few steps that can be prepared a day or even two days ahead such as the onion/potato mixture, I suggest that you take advantage of that option"
Ingredients
- FOR FILLING - can be made 1-2 days ahead
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- FOR KNISH DOUGH
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Nutritional
- Serving Size: 1 (46.8 g)
- Calories 67.7
- Total Fat - 2.2 g
- Saturated Fat - 0.4 g
- Cholesterol - 10.4 mg
- Sodium - 109 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 0.9 g
- Sugars - 0.7 g
- Protein - 1.7 g
- Calcium - 7.7 mg
- Iron - 0.3 mg
- Vitamin C - 3.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slowly cook the onions in the oil in a skillet, covered, over a low heat (allow the onions to "sweat" for about 20 minutes, or until they are soft). Remove the cover and fry over a medium heat until golden brown. Don't drain the oil.
Step 2
Meanwhile peel the potatoes and cut them in half. Put them in a large pot filled with cold water and salt to taste. Bring to a boil, then turn the heat down, and cook until soft, about 15 minutes. Drain and cool for 5 minutes.
Step 3
Mash the potatoes and add the egg, the parsley, 2 teaspoons of salt, and pepper. Add the onions with the oil and mix well with your hands. Set aside while preparing the dough (this all can be prepared a day in advance).
Step 4
FOR DOUGH; Beat the eggs and reserve about 1 tablespoon of egg for the glaze. Mix the rest with the oil, water, vinegar, and salt. Add the flour gradually, beating first with a spoon and eventually your hands as you knead the dough. Continue to add enough flour to make a smooth dough. Shape into 4 balls and let rest, covered with a cloth, about a half hour to relax the gluten.
Step 5
Roll each ball of dough out as thin as possible into a flat rectangle. Flour well and place between 2 sheets of waxed paper. Let sit for about 15 minutes.
Step 6
Using your hands carefully stretch each rectangle as thin as possible, about 12 to 14 inches long by 4 to 5 inches wide.
Step 7
Spread one quarter of the filling (about 1 1/2 cups) onto approximately one third of the dough, leaving a 1-inch border.
Step 8
Holding onto the waxed paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divide the roll into 2-inch knishes. Then pinch the open ends shut. Repeat with the remaining balls and dough.
Step 9
Place the knishes, flat side down, on a greased cookie sheet, leaving a 2-inch space between each. You will have to bake in batches.
Step 10
Mix the reserved tablespoon of egg with a little water. Brush the tops with the egg wash.
Step 11
Bake in a preheated 375F oven for 25 to 30 minutes or until golden brown.
Tips
No special items needed.