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2024-04-20 14:20:36
“Gabila’s” Style Potato Knish
Developed by Lynn Kutner
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Servings: 16 knishes
Servings: 16 knishes
Ingredients
- 2 ½ cups AP flour
- ¾ teaspoon salt
- 1 to 1 ½ teaspoons turmeric(I used 1 ½)-optional
- 2 eggs
- ½ cup tap water
- 2 Tablespoons oil
- 1 ½ pound Idaho or Russet Potatoes, boiled and mashed
- 1 large onion, diced and sautéed until golden
- salt and pepper to taste
- 1 egg
- 2 T water
- 1 T white vinegar
Steps
- Combine flour, salt and turmeric in a bowl.
- In another bowl beat eggs with water, oil, and vinegar.
- Make a well in the center of the flour, pour in egg mixture and work until a nice soft dough forms.
- Knead for one minute, then wrap in lightly floured plastic wrap. Allow to rest in refrigerator for a minimum of one hour (or longer).
- Cut the dough in half, refrigerate one half. Roll out thin on a lightly floured pastry cloth (or other surface, which will require a bit more flour). Then stretch a bit more with the your hands, being careful not to make holes. The dough is nice and elastic, and stretches easily. Each half of the dough makes 8 knishes.
- subheading: Fill with cooled potato filling:
- Potatoes are mashed with onions that have been sautéed in oil until golden brown, salt and pepper. Potato mixture should be on thick side.
- If you feel that your potatoes are too thick, add a spoonful or 2 of water.
- This much knish dough takes about 3 cups of mashed potato-about 1 ½ to ⅓/4 pounds.
- subheading: To Bake:
- Preheat oven to 350 to 375 degrees, oven rack high in the oven.
- Brush knishes with egg wash(1 egg beaten with 2 tablespoons water).
- Bake 15 to 20 minutes, until golden.
- subheading: To Fry:
- Heat ¼ to ⅓″ oil in a skillet.
- When the oil is ready( test by placing the handle of a wooden spoon in the oil. If the oil bubbles around the wooden handle, it is ready) Caution: You will have to adjust the heat, so that the oil doesn’t get too hot.
- Using bone dry utensils (to avoid dangerous spattering-Water should never come in contact with the oil.) , place a few knishes in the oil at a time. Do not crowd the pan.
- When the first side is brown, turn carefully, and brown the other side. The knishes take about 1 minute per side.
- Remove, and place on paper towels to drain. Then proceed with the next batch.
- Once cool enough to handle, shmear with deli mustard and enjoy. You’ll want for knish no more!
Notes