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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:
1cubechicken bouillon
1tablespoonwater
2onions, diced
3 large potatoes, peeled and cut into chunks
1egg
1clovegarlic, minced
0.25 teaspoonsalt
0.25 teaspoongroundblack pepper
4cups all-purpose flour
1teaspoonbaking powder
0.66666668653488 cupvegetable oil
0.75 cupwarm water
1tablespoonvegetable oilfor 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.