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2 cups flour
Cook potatoes in water to cover. In a bowl, combine flour, baking powder, 1/2 teaspoon salt and
shortening, 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 7"x14". Place a strip of potato mixture about 1 1/2" wide and high along the long edge. Roll like a
jellyroll. 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 of 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.
Poster's Notes:
My mother was a so-so cook, but her knishes were superb. She was famous for them. She cooked pretty much without
measuring, but I was able to get her to measure things out for me and write down the amounts.
The knishes are the little cocktail ones, and preparation is rather time-consuming. This is her recipe.
Posted by Annice Grinberg, Z'L
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
1 large onion; diced
2 pounds potatoes; peeled
3 tablespoons oil; or chicken fat
3/4 teaspoon salt
1/4 teaspoon pepper