Potato Knishes Recipe

2h
Prep Time

25m
Cook Time

2h 25m
Ready In

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

recipe by:
ChanaBen-Ezra

"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"

Original is 60 servings

Metric US

I've Tried It

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 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.