Ingredients
Units
Scale
For the dough:
- ½ cup cold seltzer or water
- 2 tsp apple cider vinegar
- 3Tbsp olive oil (can also use vegetable oil)
- ¼ tsp salt
- ¼ tsp baking powder
- 1 ½ cups unbleached all-purpose flour
For the filling:
- 1 Idaho potato, peeled and chopped
- 1 small onion, diced
- salt and pepper
- 1–2 Tbsp olive oil or schmaltz
1 egg, beaten for glazing
Instructions
- To make the dough: combine cold seltzer, apple cider vinegar and salt in a small bowl.
- Place flour and baking powder in a food processor and add water mixture. While pulsing, drizzle olive oil until mixture starts to come together.
- Remove mixture from food processor and place on a lightly floured surface. Knead using the palm of your hands until dough becomes smooth and elastic, about 3 minutes.
- Wrap in plastic and let rest in the fridge for 1 hour.
- To make the filling: peel and cut 1 Idaho potato into large chunks around the same size. Bring a pot of salted water to a boil and cook potatoes for 7-10 minutes, or until fork tender. Drain and allow to cool slightly.
- When potatoes have cooled a few minutes, mash.
- Finely chop one small onion. Heat a few Tbsp olive oil or schmaltz in a pan. Saute onions until translucent, about 5-8 minutes. Add a pinch of salt and pepper.
- Combine onions and mashed potatoes and 1 Tbsp olive oil. Add pinch more salt if desired (remember – potatoes need a lot of seasoning).
- To assemble: Preheat oven to 375 degrees.
- After dough has rested, roll out dough very thin (as thin as you can get) on a lightly floured surface. This is definitely the trickiest part as the dough wants to bounce back so keep at it. Using a large cookie cutter or cake round (4-7 inches ideal) cut out rounds. Depending on the size, fill generously with potato-onion mixture.
- Fold up sides on top of dough and pinch tightly. Beat 1 egg and brush all over each knish.
- Bake for 20-25 minutes, or until just golden.
- Serve with mustard or other favorite dipping sauce.
- Yields 6-8 knishes. Recipe can easily be doubled.
- Category: Side Dish
- Method: Baking
- Cuisine: Ashkenazi