Lifestyle Food Miriam Szokovski Potato knishes need no introduction, so I’ll let the recipe speak for itself. Use the pictures as a guide for assembly. Note: These can be made meat (by using schmaltz — rendered chicken fat), dairy (with butter) or pareve.
The flavor will be better with butter or schmaltz, but make sure to clearly label the knishes so it is obvious to anyone who may eat them that they are not pareve. Potato Knishes Yields: 16 round knishes or 2 long rolls Dough Ingredients 21⁄2+ cups all-purpose flour 1 teaspoon baking powder 1 large egg, beaten 1⁄4 cup neutral oil 1⁄4 cup butter (for dairy) or schmaltz (rendered chicken fat) or neutral oil (for pareve) 1⁄2 cup lukewarm water 1 teaspoon white vinegar 2 teaspoons kosher salt Filling Ingredients 2 large yellow onions 4 tablespoons butter (for dairy) or schmaltz (chicken fat) or oil (pareve) 3 pounds potatoes (Yukon Gold potatoes have the best flavor) 1 egg, beaten Kosher salt You will also need: 1 egg, beaten Sesame seeds (optional, for the roll) Decide if you want your knishes to be meat, dairy or pareve. I find the pareve version to lack flavor, but it’s definitely more convenient.
For pareve, use oil or margarine in the dough, for dairy use butter, for meat use schmaltz (rendered chicken fat). Make the dough: Whisk the flour and baking powder in a bowl. Create a well in the center, and add the rest of the ingredients.
Start mixing it with a spoon until the dough becomes too thick and sticky. Swi.
