Recipe By : Frances Lubkin
Serving Size : 36 Preparation Time :0:00
Categories : Jewish Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour
1 ts Baking powder
1/2 ts Salt
3 tb Shortening
1 lg Onion -- diced
2 lb Potatoes -- peeled
3 tb Oil -- or chicken fat
3/4 ts Salt
1/4 ts Pepper
Cook potatoes in water. In a bowl, combine flour, baking powder,
1/2 ts salt, and shortenng, blending with your fingers. Add 2/3 cup
water from the cooking potatoes. Knead lightly. Dough should be soft,
but firm enough to roll. Add a bit more flour, if necessary. Smooth
into a ball and cover bowl.
Brown onion in oil. Drain and mash potatoes and add onion. Add salt
and pepper. Roll 1/3 of the dough into a thin rectangle, about 7x14".
Place a strip of potato mixture about 1-1/2" wide and high along the
long edge. Roll like a jelly roll. Cut into 1-1/4" pieces. Take each
piece and stretch the dough to cover the cut edges, unrolling
slightly, if necessary. Knishes should be flat on the bottom and
rounded on top. Don't worry if the dough tears or potato shows
through. Repeat the process twice more with the remaining dough and
potatoes.
Place knishes on greased pans. Bake 30 minutes at 400 F, or until
slightly browned. If they are going to be frozen, bake only
partially, and finish baking when ready to serve.
