Natalie Powell's Knishes
My grandmother is of eastern European Jewish descent so this is a very authentic recipe!
- Serves: 25 persons
- 1cube chicken bouillon
- 1tablespoon water
- 2tablespoons butter
- 2onions, diced
- 3large potatoes, peeled and cut into chunks
- 1clove garlic, minced
- ¼teaspoon salt
- ¼teaspoon ground black pepper
- 4cups all-purpose flour
- ¼cup white sugar
- 1teaspoon baking powder
- ¼teaspoon salt
- ⅔cup vegetable oil
- ¾cup warm water
- 1tablespoon vegetable oil for brushing, or as needed
Step 1Dissolve chicken bouillon in 1 tablespoon water.
Step 2Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
Step 3Place 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 4Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
Step 5Sift 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 6Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
Step 7Roll 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 8Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.