Knishes
קניש
Portable dough-wrapped pockets sold by street vendors and valued as a filling snack for laborers. This version uses a classic potato filling, though kasha and cheese are also traditional in Eastern Ashkenazi cooking.
Ingredients
- •2 cups all-purpose flour
- •1 teaspoon kosher salt
- •1/3 cup oil
- •1/2 cup warm water
- •1 pound potatoes, peeled and cubed
- •1 large onion, chopped
- •2 tablespoons oil for the filling
- •1/2 teaspoon black pepper
- •1 egg, beaten, for sealing
Instructions
- 1
Make the dough by mixing the flour, salt, oil, and warm water until a smooth dough forms. Knead briefly, cover, and let rest 30 minutes.
- 2
Boil the potatoes in salted water until tender, then drain and mash.
- 3
Heat the oil in a skillet and sauté the onion until golden, then stir it into the mashed potatoes with the black pepper.
- 4
Roll the dough out thinly into a rectangle.
- 5
Spread the filling in a line along one long edge, roll the dough over the filling, and pinch to enclose it.
- 6
Cut into portions or shape into small round pockets, then brush lightly with beaten egg.
- 7
Bake at 375°F (190°C) for 30 to 35 minutes until golden and lightly crisp.
Kosher notes
Potato or kasha fillings keep knishes pareve. Cheese knishes are traditional too, but then the dish becomes dairy.
Comments (0)
No comments yet — be the first to share.