Name: Potato Knishes
Yield: Yield: 24 to 30 knishes.
Cuisine: American
Ingredients: salt and freshly ground black pepper to taste; 2½ cups flour; 2 tsp baking powder; 2 eggs (or 1 egg plus 2 egg whites); ¼ cup oil or margarine; 3 or 4 medium onions, cut in chunks; ½ cup warm water; ½ cup oil; ½ tsp salt; 8 medium potatoes, peeled and cut in chunks

Preparation info

Yield:
24 to 30
knishes.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Knishes have been called New York’s favorite nosh (snack). Watching my mother make knishes was one of my first childhood memories. It’s the ultimate Jewish soul food! Knishes traditionally have a potato filling, but corned beef and chicken or meat fillings are also delicious.

Ingredients

Knish Dough

2 eggs (or 1 egg plus 2 egg whites)
½

Method

For dough: Process eggs, oil and water on the steel blade until mixed, about 5 seconds. Add remaining ingredients and process just until blended, about 8 seconds. Do not overprocess or dough will become tough. Cover dough and let stand while you prepare filling.

For filling: Cook potatoes in boiling salted water until tender, about 20 minutes. Drain well. Return saucepan to heat for abo

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Ingredients

Knish Dough

Method

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