Knish is an eastern-European Jewish or Yiddish snack food.
It is a dumpling covered with a dough shell that is either baked or fried. In the most traditional version, the dumpling is made entirely of mashed potato.
Another version has the dumpling made of a combination of mashed potato and ground beef.
It is similar to the Slavic pierogi, the Spanish and Latin American empanada, and the South Asian samosa.
Unlike normal dumplings, which tend to be round in shape, knishes are flatter. The commercial versions are similar in shape to frozen fried fish fillet patties. The eastern-European versions are hors d'oeuvre sized while the New York City versions are the size of hamburgers.
Ingredients:
- 2 cups Flour
- 2 tbsp Oil
- 1 tsp Baking powder
- 2 Eggs
- 1/2 tsp Salt
- 4 tbsp Water
Filling:
- 3 tbsp vegetable oil or chicken fat
- 2 cups plain mashed potato's
- 2 cups finely chopped onions
- Salt and pepper to taste
| To make dough combine flour, baking powder and salt in large bowl. Make well and add 1 Tbsp of oil, eggs and 2 Tablespoons water. Gradually mix wet ingredients to flour. Knead dough until ball is formed. Knead dough, place in oiled bowl. Let stand covered for 1 hour.
Preheat oven to 350 degrees.
Put 2 Tbsp of oil in skillet and cook onions until tender, add salt and pepper to taste. Mix filling ingredients in bowl. Roll out dough and divide into thirds on a floured surface. Roll dough in jelly roll fashion and fill with mixture. Bake for 40 minutes, until golden brown. | | Cooking Tips: Unbaked or baked knishes can be frozen and baked or reheated. Do not defrost. Unbaked knishes take about 45 minutes, baked 15 to 20 minutes. |
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