Need potato knish recipes
My father has been craving knish and it is TOO EXPENSIVE to have them shipped. Since I am a good cook, he asked me to make him some ... I have never made them before, but I figure I could do it. The problem is finding a recipe! I did a google search and my eyes are glazing over! I never knew there were so many different recipes for 1 simple food!
I've got the filling ... mashed potatos with fried onions. No problem. What I need is a recipe for the dough. I guess I am looking for NY style.
Can anyone help?
If you want to make good Jewish knishes, you need chicken fat in your potato filling! Onions are optional.
Here is a pretty standard recipe for the dough.
2 cups flour, all-purpose
1/2 teaspoon baking powder
1/4 teaspoon salt
1 each egg
1/4 cup vegetable oil
Sift flour, baking powder, and salt into a bowl. Beat egg, oil, and water and add to the flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky.
Cover and set in a warm place for 1 hour.
Well, you asked for a potato Knish so I suppose you want to use a potato dough recipe into which you wrap the potato filling. As an aside, "Fried onions" should not be browned, they should be cooked through but only translucent .
I agree with janetms383 for most of the ingredients, but I add the oil and salt to the mashed potatoes before using about of cup of the potatoes (sans onions) with the flour and other ingredients for the dough, and I'd use 2 1/2 to 3 cups of flour and a full teaspoon of BP with a half cup of cold water for the amount of oil listed. I also don't use egg for the dough. I use the egg only for brushing the tops of the Knish to brown in the oven. Preheated oven 425 degrees is what I prefer and I use either Silpat or parchment paper on the baking sheet for more even browning.
I wrap the dough in waxed paper and rest it in the fridge for 1/2 hour to 1 hour after mixing, then roll the dough to 1/4 inch, cut into squares, place filling in center, fold up sides and seal with fingers dipped in ice water, place on sheet seam side down and brush with egg wash. Bake 20 minutes or a little longer, until nicely browned.
I'm trying my hand at knishes this week, and I need to know if I can freeze them. If so, at what point?