Potato Knish Recipes

Bring to a boil then turn the heat down and cook until soft about 15 minutes. On a lightly floured cutting board unroll one sheet of dough.

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Prepare the filling by boiling the potatoes with the pinch of salt till very soft.

Potato Knish Recipes. Making knishes is super easy and a great canvas to experiment with your favorite flavors. Mama Knish is a master and she divulged her technique years ago to my crew. Using well floured surface roll out each part.

Bring water to a boil then add potatoes and cover with a lid. Knish is a great way to use your mashed potatoes leftovers. Measure out one cup of the potatoes and reserve the rest.

Bring to a boil over high heat then reduce heat to medium-low cover and simmer until tender about 20 minutes. Saucepan and add water to cover by 1. Cook until potatoes are tender 15 to 20 minutes.

Season with salt bring to a boil and reduce heat to medium-low. Put potatoes in a bowl to cool. Then add in the flour and baking soda in stages.

Place a spoonful of filling see filling recipes below onto the center of each round and pinch the edges to make a ball. For Dough I sprinkle lightly with matzo meal. Place peeled potatoes in a medium saucepan and cover with cold water.

Fill a large pot with 1 of water and place a steamer basket inside. To make a dough put flour and butter into a bowl and chop it till sand consistency. On a well-floured surface roll the first half of the dough into a very thin sheet roughly in the shape of a 1-foot square.

Simmer until tender about 15 minutes. Sautee the onions in the oil till medium brown and add to the potatoes and mash together and add a teaspoon of salt. Drain and allow to steam dry for a minute or two.

Before the plethora of YouTube videos one really had to learn from a master. Add water to cover. Place the potatoes into a large pot and cover with salted water.

Roll out dough to 18 thick and brush with oil. Bring to a boil. The simple potato filling is ripe for riffingI chose to replicate some of my favorite flavors but feel free to invent your own.

Drain the potatoes and mash them using a food mill or potato ricer. Cut out 3-4 inch rounds with a pastry cutter or glass. Add an egg lemon juice and water.

Place potatoes in a large saucepan. Boil potatoes in salted water for 15-20 minutes till soft. Remove dough from refrigerator and flour the board or marble.

Meanwhile in a large skillet melt butter over medium-high heat. This page contains potato knish recipes. Preheat your oven to 375.

Spread a log of potato mixture - about 2 inches thick - along one side of the dough Roll dough over the potato about 1 and 12 times making a logroll. Meanwhile put potatoes into a 4-qt. Combine ingredients for desired dough and knead until smooth.

Put them in a large pot filled with cold water and salt to taste. Make the Potato Filling. The dough recipe originates with the Lubavitch cookbook Spice and Spirit.

Cook and stir until tender 8-10 minutes. Drain the cooked potatoes well. Heat 14 cup of vegetable oil in a skillet over medium heat.

Meanwhile peel the potatoes and cut them in half. Meanwhile heat the canola oil in a skillet over medium-high heat. Preheat oven to 350 degrees.

Add the onions and cook until theyre tender about 15 minutes. It should be about 14 inch thick or less. Stretch it out a bit if necessary.

In a large bowl mix together the cooked and shredded potatoes sautéd onions eggs instant mashed potatoes salt ascorbic acid if using garlic powder Tabasco sauce and cheddar cheese if using. That said it took Mama Knish to show us how to work the dough. In a bowl add the oil and salt to the 1 cup potatoes and mix.

Bring to a boil over medium-high heat and cook the potatoes until tender about 20 minutes. Cook uncovered until tender 8-10 minutes. Then add the cold water and knead dough until in forms a firm ball then cover and let rest.

Divide into three parts. Adjust the seasoning with salt to taste. Divide the dough in half.

The below recipes include classic potato onion knishes spanakopita-style knishes and samosa-style knishes. Return to pan and stir over low heat 1 minute to dry. The potato knish is a tasty baked pastry filled with potatoes and seasonings.

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