mmm...wonderful Potato Knishes
Potato Knishes
Potato Knishes are one of my favorite side dishes. Nothing pairs better with a big thick hot dog, kielbasa or corn beef sandwich. I used go to this grimy but renowned deli in New York City called Katz Delicatessen (I believe there was a myspace blog on it at one point). They made a killer corn beef sandwich and their round knishes were almost as big as my head. The sandwiches are great too. Enough about Katz though, find the blog on Myspace if your still jones’in for more on that.
Jewish Russian immigrants first brought the knish to the United States circa 1900. Back in the New York/New Jersey area you can get knishes just about everywhere. They are sold frozen and even sometimes fresh in the average supermarket. Here in California I found them nearly impossible to come by, especially here in Santa Barbara. After an exhausting search I gave up looking and decided to learn to make them myself. I must say my knishes did not come out too shabby either. Here is my now perfected potato knish recipe.
Total Cost – $6.87
Feeds about 6-8 People (yields about six medium sized Knishes)
Ingredient List:
- Potatoes – 6 (I used russets, but the variety does not matter)
- Vegetable Oil – ¼ cup
- Salt – 1 ½ teaspoon
- Baking Powder – 1 teaspoon
- Flour – 3 cups
- Pepper – ½ teaspoon
- Butter – ½ cup
- Onion – 1 diced
- Cold Water – ½ cup
- Egg – 1
Step 1: Cook Potatoes – Peel potatoes and cut into even chunks. Place chunks into a pot of boiling water for 15 to 20 minutes or until soft. Strain in colander.
Step 2: Mash Potatoes – After straining put potatoes back into boiling pot from step 1 and mash them up with a potato masher, fork, ricer. Measure out 1 cup of the mashed potatoes for your dough. Leave the rest in pot for the filling.
Step 3: Make Dough – In a bowl, add the baking powder to the flour. Whisk them together. Add about one-third of the flour mixture to the mashed potatoes put aside in step 2 and mix. In sections, add in all the flour. Break the three cups into individual one cup portions to accomplish this successfully. Next, make a small well in the center of the bowl. Pour the cold water right into well. Knead the dough with your hands till you have a nice firm ball. Finally place a wet cloth or towel on top of the dough, and let it sit for 30 minutes to proof.
Your finished dough prior to proofing.
Step 4: Make Potato Filling – Meanwhile, cut and peel the onion. Dice it into small pieces. Then melt the butter in a pan on high flame. Add the onions and sauté until they are soft, but not yet brown. Pour the onions into a mixing bowl (separate from your now proofing dough). Add 1 ½ cups of mashed potatoes, ½ teaspoon of salt, and ¼ teaspoon of pepper to bowl. Combine everything together. Preheat the oven to 425 degrees F.
Your Potato/Onion mix filling.
Step 5: Roll Out Dough and Form Knishes – Place flour on a flat surface and a rolling pin. Take a handful of dough and flatten it down on floured surface. With rolling pin roll out the dough, flipping it over occasionally, so it is one-quarter of an inch thick.
Rolling out the dough.
- Round Knishes – Create a circular cut out from the dough rolled. A small bowl can be used as a template. Place filling in the center and pull all sides into center over filling and pinch closed into a tepee like top.
- Square Knishes – Create a square cut out from the dough rolled. Place filling into the center of square and fold over short sides. Next fold over long sides and mold with a little water to close up edges and corners.
A Round (Left) and Square (Right) knish.
Step 6: Bake Knishes – Place finished knishes onto a baking pan lined with parchment paper or treated with nonstick baking spray. Beat one egg and brush it over the tops of each knish. Bake at 425F for twenty to twenty five minutes. Check for doneness when egg turns a golden brown color.
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