Deb's Potato Knish
June 27, 2016
"From Deb Perlman, an outstanding and surprisingly easy to produce knish. Thank goodness we live in Florida, which is a suburb of New York, where schmaltz is easy to find! These are a bit time consuming, but you can multi-task during production!"
- FOR DOUGH
- FOR FILLING
- TO FINISH
- Serving Size: 1 (219.5 g)
- Calories 334.6
- Total Fat - 6.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 76.2 mg
- Sodium - 485.1 mg
- Total Carbohydrate - 59 g
- Dietary Fiber - 4.3 g
- Sugars - 2 g
- Protein - 9.5 g
- Calcium - 87.9 mg
- Iron - 1.6 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.2 mg
TO MAKE THE DOUGH
Stir the dry ingredients together in a medium/large bowl. In a small bowl, whisk together the egg, oil, vinegar and water.
Pour it over the dry ingredients and stir them to combine. Once the mixture is a craggy, uneven mass, knead it until smooth, about a minute.
Place the dough back in the bowl and cover it with plastic wrap. Set it aside for an hour (or in the fridge, up to 3 days) until needed.
TO PREPARE FILLING
Put potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until potatoes can be pierced easily with a knife, about 20 minutes. Drain, then transfer to a large bowl to cool.
Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted and a bit sizzly, add onions and reduce to medium-low. Cook, stirring frequently, until deeply caramelized, which will take about 45 minutes.
Transfer to bowl with potatoes and mash together until almost smooth but still with a few lumps. Stir in salt and many grinds of black pepper and set the filling aside.
TO ASSEMBLE KNISH
Line a large baking sheet with parchment paper and preheat the oven to 375 degrees.
If the dough has sweated some beads of oil while it rested, knead it back into an even mass. Divide the dough in half.
On a well-floured surface, roll the first half of the dough into a very thin sheet, roughly in the shape of a 1-foot square. For moderate size knish, create a 2-inch thick log from half the potato filling across the bottom of your dough. Roll the filling up in the dough like you were rolling a cigarette, but not too tight. A tiny amount of slack will keep the dough from opening in the oven. Keep rolling until the log has been wrapped twice in dough. Trim any unrolled length and add it to the second half of the dough; it can be used again.
Repeat the process with the second half of the dough and second half of filling; there might be a small amount of dough left over.
Trim the ends of the dough so that they’re even with the potato filling. Then, make indentations on the log every 3 to 3 1/2 inches (you’ll have about 3, if your log was 1 foot long) and twist the dough at these points, as if you were making sausage links.
Snip the dough at each twist, then pinch one of the ends of each segment together to form a sealed knish base.
Use the palm of your hand to flatten the knish a bit into a squat shape and from here, you can take one of two approaches to the top: You can pinch together the tops as you did the bottom to seal them; indenting them with a small dimple will help keep them from opening in the oven. Or, you can gently press the dough over the filling but leave it mostly open.
Arrange the knish on the prepared baking sheet so that they don’t touch. Whisk egg yolk and water together to form a glaze and brush it over the knish dough. Bake knish for about 45 minutes, rotating your tray if needed for them to bake into an even golden brown color.
Let cool slightly before serving - the filling will be very, very hot! Serve with spicy mustard alongside.
Tips & Variations
No special items needed.