Bubbie Miriam made the world's most amazing Potato
Knishes. She did not, however, write anything down or tell
anyone how to make them. The dough ingredients in this
recipe are hers, from a piece of paper with her handwriting
and her own spelling (3 eggs, biten, 1 cup wather worm). I
have tried, but have never quite gotten the dough to be as
delicate and flaky as hers was- they say you have to roll it so
thin you can read a newspaper through it. To make dough,
combine ingredients until you make a ball of dough. Divide
dough into 2-3 pieces. Cover in plastic wrap and let rest 30
minutes, or refrigerate.
Make the potato mixture. Boil the peeled potatoes until soft.
While the potatoes are boiling, cook the sliced onions in a
pan with 1/4 cup oil. Season with salt and pepper. Let the
onions cook very slowly with the pan slightly covered. Stir
often until the onions become brown and caramelized. This
can take about 30 minutes. Mash the potatoes and combine
with the onions, and a beaten egg. (Bubbie Miriam put her cooked potatoes through a
grinder, adding the fat first and then the potatoes. Bubbie Miriam added gribenes to her
potato mixture. Gribenes are the crispy pieces of chicken skin that remain when you
render chicken fat with an onion. I have never done this, and most likely never will, but it
probably added a special flavor to her knishes.)
To form the knishes. Roll out dough into a rectangle shape on a
floured surface. Let the dough relax so that you can try to stretch/roll it as thin as
you can possibly get it. Brush the dough with a bit of oil. Place the cooled filling along
the edge of the rectangle. Roll up the dough into a long log. Slice the log into 1 1/2-2
inch pieces with the side of your hand. Pinch the bottom of the knish to seal the dough.
Once the knishes are formed, place on a baking sheet lined with parchment paper to
keep from sticking. Brush with egg wash.
Bake for about 20 minutes at 350 degrees.
Originally Submitted
9/2/2012
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