Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, potato knishes adapted from the 1965 settlement cookbook. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
The knish, a kind of stuffed bun, has an interesting history. It originated in Ukraine and Belarus, where it was known as knysh and was a kind of pirozhok usually filled with buckwheat, onions or bacon. However, it almost completely vanished from the culinary repertoire of these two countries, and it was.
Potato Knishes adapted from the 1965 Settlement Cookbook is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Potato Knishes adapted from the 1965 Settlement Cookbook is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook potato knishes adapted from the 1965 settlement cookbook using 11 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Potato Knishes adapted from the 1965 Settlement Cookbook:
- Make ready Dough
- Get 1 cup flour
- Make ready 4 tbsp vegetable oil
- Take 6 tbsp water
- Prepare 1 pinch salt
- Prepare Filling
- Prepare 2 1/2 cup mashed potatoes
- Get 1 egg
- Make ready 1 salt and pepper
- Prepare 1 melted butter
- Get 1 small grated onion (optional)
As a Jewish girl from New York, I've grown up eating knishes. I have enjoyed them at Making homemade knishes basically consists of throwing a couple of ingredients together in the mixer to form a delightfully light and easy to work with dough. Transfer to bowl with potatoes and mash with a potato masher until potatoes are no longer lumpy. Make one knish at a time, keeping remaining dough covered with plastic wrap to prevent it from drying out.
Steps to make Potato Knishes adapted from the 1965 Settlement Cookbook:
- For the dough
- Divide flour into 2 equal portions, (1/2 cup each).
- Put half of the flour into a mixing bowl and stir in oil with a fork.
- Add water and salt and mix until the mixture forms a dough.
- Toss on a floured board, work in remaining flour, and knead until the dough is smooth and elastic.
- Cover and chill for at least 1 hour.
- For the filling.
- Combine mashed potatoes, egg, salt and pepper.
- Fry onion in butter until soft but not brown, and add to potato mixture.
- Roll the dough out on a board as thin as possible
- Pull and stretch it into a long rectangle.
- Cut into 3 inch circles.
- Put a tablespoon of filing onto each circle.
- Draw the edges of the circle together over the filling and punch together to seal.
- Brush with Chicken Fat, butter or vegetarian margerine
- Bake on a greased baking sheet at 350°F Fahrenheit about 45 minutes until dough is well browned..
My book, Knish: In Search of the Jewish Soul Food, also contains the recipe from my favorite knishery, Mrs. This Jewish potato knish recipe is a baked dumpling similar to a Mexican empanada, a British pasty, a Russian pirozhki and an Italian calzone. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage if desired. Knishes are turnovers stuffed with different fillings. The dough for knishes has many variations.
So that is going to wrap this up with this special food potato knishes adapted from the 1965 settlement cookbook recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
