July 18, 2013

Knish

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Potato Knish

I've always wanted to make knish but kept forgetting until it was mentioned and became somehow significant to the golem in my 2013 favorite book, the most fascinating and captivating fantasy novel THE GOLEM AND THE JINNI by Helene Wecker. If you love fantasy, adventure, historical fiction with mystical, magical, and hint of romance elements, then this is the book for you. I can't recommend it highly enough. For Syrian part of the book, there's a baked cheese dessert called Kanafeh which I will try to make next time if I can find all the ingredients.

Knish, a small round flat baked or fried dumpling, has a flaky dough filled with coarsely mashed potatoes, sometimes with ground chicken or beef added. This Jewish snack is similar to the Spanish empanada and Cornish pasty.

I made the simplest knish filled with just potatoes and sauteed onions and ate them as late afternoon snack. It  is not too complicated to make and the dough is very easy to handle. I love knish. It's yummy!

Potato Knish
filling
2 pounds boiled and coarsely mashed golden potatoes
4 tablespoons light olive oil
2 cups chopped sweet onion
2 teaspoons sea salt
1 tablespoon chopped chives

dough
1 egg
1 teaspoon sea salt
¼ cup very hot water
¼ cup extra virgin olive oil or rendered chicken fat
1½ cups self-rising flour
¼ cup all purpose flour

egg wash
1 egg yolk mixed with 1 teaspoon water
  • Prepare the filling: Mix the ingredients in a small bowl. Divide into 2 lumps and form each into a 12-inch long log. Wrap separately in plastic film and refrigerate for 1 hour. While potato is chilling, prepare the dough: In a medium bowl, whisk together egg, salt, and water. Add self-rising flour and knead until smooth. Form into a ball, flatten slightly and wrap in plastic film. Leave on the kitchen counter for 1 hour. 
  Potato Knish
  • On a flat surface, sprinkle 2 tablespoons of  all purpose flour and roll one dough into a 12 x 6 inch rectangle. Place one potato log on the bottom of dough and roll, covering the potato. Repeat with the remaining dough and potato log. Cut each into 8 portions, shape back into rounds, place on baking pan cut side down, and flatten slightly.
Potato Knish
  • Brush with egg wash and bake in a preheated 400°F oven for 30 minutes or until golden in color. Serve warm or at room temperature.
Potato Knish
Potato Knish


6 comments:

Winnie said...

AMAZING !!!
Did you know that it's a Jewish traditional dish ?
All our Grandmas used to make it
Oh it's such a wonderful post :)

maiylah said...

have placed that book in my to-read list! :P
it looks like hopia!
making me crave for one...lol

thank you so much for sharing and linking over at Food Friday, Ms. Oggi

Oggi said...

Winnie, thanks.:)

Maiylah, yes, the dough is very similar to hopiang hapon.:)

queenbe123@gmail.com said...

I use a similar recipe, but I don't cut the pieces off the log. I slice them almost to the bottom and then bake the entire log as is. After the log is baked, it can be frozen or served immediately.

Also be careful not to overwork the dough, or it may become like cement!

Anonymous said...

if you are from Canarsie Brooklyn or the Catskill Mountains you probably know of a street vendor named Ruby the kinsh man.

Lynn @ TheActorsDiet.com said...

I miss Knishes!!!! Used to have them all the time when we lived in NYC...inspired to actually make one...

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