Knishes and potato dough knishes

I’m delighted to introduce Sy, from New York City, my first guest page-32 contributor. Sy and I have been chatting online for a couple of years. We share a love of food and dogs. He’s an adventurous cook and owns/is owned by Laddy. One of these days, Poor John and I will find our way to NYC and cook with Sy. In the meantime, we’ll enjoy his recipe. Thanks Sy.

P.S. Guest contributions are most welcome. If you’re interested, leave a comment and I’ll send you my email address. 🙂

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Jewish-American Kitchen, 191pp.
by Raymond Sokolov
Stewart, Tabori & Chang, New York, 1989
Cooking on page 32–33
(Cover photo of Matzo Ball Chicken Soup)

I have had this cookbook for many years and it contains a pretty good representation of Jewish–American recipes, including photos. At the top of page 32 are the titles ‘Knishes’ and ‘Potato dough knishes’, and various fillings are added. On page 33 are pastry dough knishes, kasha filling and potato filling.  Below are the potato dough knishes and potato filling recipes. I halved the recipes and modified the originals to my liking.

Knishes and potato dough knishes
Potato filling ingredients
3+ tablespoons vegetable oil (substitute schmaltz-refined chicken fat)
1 cup finely chopped onions
1 1/2 cups mashed potatoes (skin peeled, cut up into pieces, boiled and then mashed)
4 tablespoons grated parmesan cheese
salt to taste
ground black pepper to taste

Potato dough knishes ingredients
1/2 cup mashed potatoes (skin peeled, cut up into pieces, boiled and then mashed)
2 eggs, lightly beaten
1 1/2 cups all-purpose flour, plus additional for rolling and as needed when kneading dough
salt to taste
1 egg yolk, lightly beaten with 1 tablespoon water

Method
Potato filling

Heat oil (or schmaltz) in a pan then add the onions, sauté until soft and they have a slight brown color.
Next, in a bowl, add the onion and the 1 1/2 cup mashed potatoes and parmesan cheese. Season with salt and pepper to taste, mix well and set aside.

Potato dough knishes
In a bowl add 1/2 cup mashed potatoes and eggs. Add the flour and salt to taste.
Mix in an electric blender or use a wooden spoon until the dough is smooth (add flour as needed).
Preheat oven to 350 degrees.
Divide the dough into two pieces.
Roll out one piece of dough into a large rectangle, using flour as needed.
Use approximately 1/2 of the potato filling and place in the center of the dough (a mound in the center). Fold over the dough and seal/pinch closed on top and sides.
Place the dough seam side down onto a greased (oiled) cooking pan.
Do the same with the second piece of dough and place in the cooking pan.
Brush each piece of dough with the egg yolk.
Next bake 40+ minutes in an oven.
When done remove to a nice platter and cut into bite-size pieces.
Makes about 12–18 cut up pieces.

How it played out
I don’t do any baking, so mixing the dough and baking was a challenge. One variation of the recipe was to make a pastry dough knish which I did. Then after adding the mashed potatoes to the rolled out dough, roll it up like you would a jelly doughnut. Then when I baked one big piece, I waited for the top to get brown… and overcooked the dough… and it came out rock solid LOL…  so I had to chuck this piece into the trash can.

However, I did a better job with the potato dough knishes as you can see from the photograph. Further, I did not make any kasha filling knishes. Also, the recipe did not call for parmesan cheese, but I decided it would be a nice ingredient to add to the finished knishes. 

Verdict
This potato knishes recipe is a very good appetizer to serve guests…!

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About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Appetiser, Eggs, Light meal and tagged , , , , . Bookmark the permalink.

4 Responses to Knishes and potato dough knishes

  1. American born and bred,
    I DREAM about potato knishes nightly inside my head!
    There DEFINITELY is a knack to make,
    And sense it has to do more with “deep frying” than bake 🙂

  2. Sy says:

    Would you believe I am not a Potato Knish eater. The typical Potato Knish found in older Jewish Delicatessens are rectangular in shape and fried on a grill. I believe some people eat it with a little Deli mustard on them. I Googled for images and was amazed to see so many variations!

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