Potato Knish

Name: Potato Knish
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp kosher salt; 1 large egg; ¼ cup neutral oil; ½ cup warm water; 1 tsp white vinegar; 2 lb russet potatoes; 3 qt water; 1 Tbs kosher salt; 2 large yellow onions; ¼ cup schmaltz; 2 tsp kosher salt; 1 tsp black pepper; 1 large egg

👥 8 servings

🗣️ English (detected)

category: Dumplings & Rolls

counters: Deli

aka: knish, knishes, square knish, potato knish, baked knish, knysh

pairs-with: schmaltz, sour-dill-pickles, chicken-broth

slack: forgiving — the mash has no room in it: a potato mashed smooth goes gluey, and a gluey knish is heavy all the way through

step: brush with egg, bake 45 min, cut into squares

#potato #onion #baked #pastry #deli

From: John Chen's Tabular Recipes

🥘 Ingredients

all-purpose flour 2 cups
baking powder 1 tsp
kosher salt ½ tsp
egg 1 large
neutral oil ¼ cup
warm water ½ cup
white vinegar 1 tsp
russet potatoes 2 lb
water 3 qt
kosher salt 1 Tbs
yellow onions 2 large
schmaltz ¼ cup
kosher salt 2 tsp
black pepper 1 tsp
egg 1 large

🍳 Cookware

sheet pan

1

Mix all-purpose flour , baking powder and kosher salt with egg , neutral oil , warm water and white vinegar into a soft, slightly sticky dough, knead it for a minute, then oil it, cover it and 1 hr .
2

Boil russet potatoes in water with kosher salt and 20 min , until they fall off a knife, then drain them dry in the hot pan for a minute.
3

Fry yellow onions in schmaltz over medium heat and 20 min , until deep gold.
4

Mash @&( timer coarse with @&( timer and all the fat in their pan, kosher salt and black pepper .
5

Roll @&( timer on a floured cloth until you can nearly see through it, line a sheet pan , spread @&( timer an inch thick, and fold the overhang over to seal.
6

Brush @&( timer with egg and 45 min at 400°F (200°C), until the top is glossy and deep brown, then cut it into eight squares while it is still warm.

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