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Potato Knishes, Yonah Schimmel Style (P)
Source: Saveur Magazine
Serves: 12

1-1/2 cups sifted flour
1 cup vegetable oil
12 medium russet potatoes, peeled and quartered
2 large onions, peeled and finely chopped
Freshly ground white pepper
1 egg yolk

Combine flour and a pinch of salt in a large bowl and make a well in the center. Add 1/2 cup water and 1 tbsp. of the oil to the well and using a large spoon, gradually stir flour into liquid until dough forms a rough ball. Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Transfer to a clean bowl, cover with plastic wrap and set aside.

Put potatoes into a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to medium and cook until soft, about 30 minutes. Drain, then transfer to a large bowl.

Heat about 2/3 of the remaining oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft, about 20 minutes. Transfer to a bowl with potatoes and mash with a potato masher until potatoes are no longer lumpy. Season to taste with salt and pepper and set aside.

Preheat oven to 375°F. Line a large baking sheet with parchment or waxed paper and set aside. Combine egg and 1 tbsp. water in a small bowl and set aside egg wash.

Divide dough into 12 pieces, then shape each into a ball. (Make one at a time and keep remaining dough covered with plastic wrap so it won't dry out.) To make each, roll out ball of dough into a 7" circle. Brush surface of dough with some of remaining oil. Mound about 1 cup of filling in center of dough and fold dough up and around sides, leaving top of filling exposed but overlapping edges of dough slightly to make a snug fit around filling. Transfer knishes, as finished, to baking sheet, brush tops with egg wash and bake until lightly golden, 25 to 30 minutes.

Poster's Notes:
This recipe was in Saveur Magazine a year or two ago, accompanying an article about the store on the Lower East Side. Although the Schimmel recipe is a secret, Saveur interviewed the staff at the store and came up with what they felt was a "close approximation." My mother grew up on East Broadway, and my grandmother lived there until her death; a YS knish was always part of our regular visits (although my own personal weakness is a YS kasha knish).

Posted by Judy Sennesh

Nutritional Info Per Serving: N/A