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Natalie Powell's Knishes
Natalie Powell's Knishes
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Delicious Jewish potato knishes, a must-have for Hanukkah feasts.
Ingredients:
  • 1 cube chicken bouillon
  • 1 tablespoon water
  • 2 onions, diced
  • 3 large potatoes, peeled and cut into chunks
  • 1 egg
  • 1 clove garlic, minced
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.66666668653488 cup vegetable oil
  • 0.75 cup warm water
  • 1 tablespoon vegetable oil for brushing, or as needed
Instructions:
  • Combine chicken bouillon with a splash of water until fully dissolved.
  • In a skillet over medium-high heat, melt butter until sizzling. Cook onions in butter until soft, about 7 to 10 minutes.
  • In a large pot, add potatoes and cover with salted water. Bring to a boil, then simmer on medium-low heat until tender, about 20 minutes. Drain and return the potatoes to the pot.
  • Combine potatoes, onion mixture, egg, garlic, chicken bouillon, salt, and pepper and mash until smooth.
  • In a bowl, combine flour, sugar, baking powder, and 1/4 teaspoon of salt, sifting them together. Create a well in the center and mix in oil and 2 eggs. Pour in 3/4 cup of water and beat until the dough is smooth and elastic. Divide the dough into 5 balls.
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a baking sheet.
  • Roll out one dough ball thinly on a lightly floured surface into a rectangle. Brush with oil. Spread 5 spoonfuls of the potato mixture in a line on the dough, 2 inches from the edge. Roll dough around the filling, pinch one end. Cut the roll into 5 knishes using the edge of your hand and pinch the edges of each. Repeat with remaining dough balls and potato mixture. Place knishes on a baking sheet and brush with oil before baking.
  • Bake in the oven until the dough is golden brown and cooked through, for approximately 20 minutes.

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