Potato Knishes

This book also has a Kasha and Onion Knish recipe, but I wanted to try this basic one before going on to more ingredients. This cookbook only includes vegan and parve recipes. This recipe states that usually eggs are in the dough. I want to try other recipes.

According to the two knish recipes in this book, they come out square, but others can be different sizes. See http://en.wikipedia.org/wiki/Knish for history and links to other cool info.

I started making them, and then my husband put them all together. They came out very good, and they are good with mustard.

This is the complete recipe, which makes about 12. I cut the complete recipe in half, and we got 7 out of the dough. We also had tons of left-over filling, which was unexpected.

3 pounds potatoes, peeled and chopped
3 cups water
2 onions, peeled and finely chopped
2 teaspoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon turmeric
1/2 teaspoon salt
3 cups unbleached white flour
2 teaspoons baking powder

Cook potatoes in boiling water in a covered pot for 20 minutes (I had to uncover it when it boiled over). Drain.

Saute onions with oil and 1/2 teaspoon salt and dash of pepper in a frying pan over medium heat under onions are soft.

Mash cooked potatoes and divide mixture in half. Stir half the mashed potatoes with sauteed onion mixture. Mix remaining potatoes with turmeric, salt, flour, and baking powder to create a dough. (We saw that adding a little water helps with creating a dough.) Knead dough for a few minutes. Then, roll dough out on floured surface until 1/4-inch thick. Cut dough into 4" X 4" squares (about 12). Place 1/12th of potato/onion mixture on each square. Fold corners of dough in and pinch dough tight in center.

Preheat oven to 375 degrees. Place knishes (pinched side down) (we didn't turn them over) on lightly oiled cookie sheet. Bake at 375 degrees for 45 minutes. Serve warm with mustard of sauerkraut.


The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994