Knishes are a traditional Jewish comfort food with roots in Eastern Europe. These baked or fried dough pockets are typically stuffed with fillings like mashed potatoes, kasha, or meat. Often served as a side dish, knishes have become a staple at delis and family gatherings.
Making Knishes:
1. Ingredients
For the dough: 2 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup vegetable oil, 1/2 cup warm water. For the filling: 2 large potatoes (peeled and diced), 1 large onion (finely chopped), 2 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder (optional). For brushing: 1 egg (beaten, for egg wash).
2. Prepare the Dough
In a large mixing bowl, combine the flour and salt. Add the vegetable oil and warm water. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. Cook the Filling
Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash them. In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sautu00e9 until golden brown, about 10 minutes. Mix the sautu00e9ed onions into the mashed potatoes. Season with salt, black pepper, and garlic powder if using. Let the filling cool slightly.
4. Assemble the Knishes
Preheat the oven to 375u00b0F (190u00b0C). Divide the dough into 4 equal parts. Roll out one part into a thin rectangle on a floured surface. Spread a quarter of the filling along one long edge of the dough. Roll the dough over the filling to encase it, then pinch the edges to seal. Cut the roll into 4-5 pieces and pinch the ends of each piece to seal. Repeat with the remaining dough and filling.
5. Bake the Knishes
Place the knishes on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.
Traditions and Heritage of Knishes
Knishes
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Frequently Asked Questions
What is a knish?
A knish is a traditional Jewish snack or side dish made of dough that is stuffed with various fillings, most commonly mashed potatoes, and then baked or fried. It's a popular comfort food in Jewish cuisine.
Are knishes always made with potato filling?
No, while potato is the most traditional and common filling, knishes can also be made with other fillings like kasha (buckwheat), cheese, spinach, or meat. The filling can vary based on personal or regional preferences.
Where did knishes originate?
Knishes originated in Eastern Europe, particularly among Ashkenazi Jewish communities in countries like Poland and Ukraine. They were brought to the United States by Jewish immigrants in the early 20th century and became a staple in Jewish-American cuisine.
How do you serve knishes?
Knishes are typically served warm as a snack, appetizer, or side dish. They can be eaten plain or with condiments like mustard or sour cream. They are often enjoyed at Jewish delis or during holidays and gatherings.
Can knishes be frozen and reheated?
Yes, knishes freeze well. To reheat, you can bake them in an oven at 350u00b0F (175u00b0C) until warmed through, which helps retain their texture. Microwaving is also an option, but it may make the dough softer.
