Natalie Powell's Knishes
My grandmother is of eastern European Jewish descent so this is a very authentic recipe!
- Preparation:
- Cooking:
- Total:
- Serves: 25 persons
Ingredients
- 1cube chicken bouillon
- 1tablespoon water
- 2tablespoons butter
- 2onions, diced
- 3large potatoes, peeled and cut into chunks
- 1egg
- 1clove garlic, minced
- ¼teaspoon salt
- ¼teaspoon ground black pepper
- 4cups all-purpose flour
- ¼cup white sugar
- 1teaspoon baking powder
- ¼teaspoon salt
- ⅔cup vegetable oil
- 2eggs
- ¾cup warm water
- 1tablespoon vegetable oil for brushing, or as needed
Instructions
Step 1
Dissolve chicken bouillon in 1 tablespoon water.Step 2
Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.Step 3
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.Step 4
Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.Step 5
Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.Step 6
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.Step 7
Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.Step 8
Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.