Knishes
קנישס
Portable baked dough pockets filled with savory mashed potatoes or kasha, popularized by Eastern European Jews and made famous by New York street vendors. Their thin wrapper and dense filling make them ideal snack food or light meals.
Ingredients
- •2 cups all-purpose flour
- •1 tsp kosher salt
- •1 egg
- •1/3 cup neutral oil
- •1/2 cup warm water
- •2 large russet potatoes, peeled and cubed
- •1 small onion, diced
- •2 tbsp oil
- •1/2 tsp black pepper
- •1 egg yolk for brushing
Instructions
- 1
Mix the flour, salt, egg, oil, and water into a soft dough; knead until smooth and let it rest.
- 2
Boil the potatoes until tender, then drain and mash.
- 3
Sauté the onion in oil until golden and fold it into the potatoes with salt and pepper.
- 4
Roll the dough very thin into a large rectangle.
- 5
Spread the filling in a log along one edge and roll the dough around it, sealing as you go.
- 6
Cut into portions, tuck in the ends, and place on a baking sheet.
- 7
Brush with egg yolk and bake at 375°F (190°C) until golden and lightly crisp.
- 8
Serve warm, plain or with mustard.
Kosher notes
Potato filling keeps the knish pareve; avoid cheese if serving with meat meals.
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