Mama Batalin's Potato Knishes - pareve
4 large onions, sliced
2 tablespoons vegetable oil
2 1/2 pounds russet (baking) potatoes
Salt to taste
1 large egg
1/2 cup chopped parsley
1 teaspoon salt or to taste
Freshly ground pepper to taste
2 large eggs
1/2 cup vegetable oil plus additional for rolling the dough
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt
4 cups all-purpose flour (about)
Slowly cook the onions in the oil in a skillet, covered, over a low
heat. Let the onions "sweat" for about 20 minutes, or until they are
soft. Then remove the cover and fry over a medium heat until golden
brown. Don't drain.
Meanwhile peel the potatoes and cut them in half. Put them in a
large pot filled with cold water and salt to taste. Bring to a boil,
then turn the heat down, and cook until soft, about 15 minutes.
Drain and cool for 5 minutes.
Mash the potatoes and add the egg, the parsley, salt, and pepper.
Add the onions with the oil and mix well with your hands. Set aside
while preparing the dough.
Beat the eggs and reserve about 1 tablespoon of egg for the glaze.
Mix the rest with the oil, water, vinegar, and salt. Add the flour
gradually, beating first with a spoon and eventually your hands as
you knead the dough. Continue to add enough flour to make a smooth
dough. Shape into 4 balls and let rest, covered with a cloth, about
a half hour to relax the gluten.
Roll each ball of dough out as thin as possible into a flat
rectangle. Flour well and place between 2 sheets of waxed paper. Let
sit for about 15 minutes.
Using your hands carefully stretch each rectangle as thin as
possible, about 12 to 14 inches long by 4 to 5 inches wide. Spread
one quarter of the filling (about 0/2 cups) onto approximately one
third of the dough, leaving a 1-inch border.
Holding onto the waxed paper, roll up the dough like a jelly roll,
brushing oil across the top a couple of times as you roll. Using the
side of your hand like a knife, divide the roll into 2-inch knishes.
Then pinch the open ends shut. Repeat with the remaining balls and
dough. Place the knishes, flat side down, on a greased cookie sheet,
leaving a 2-inch space between each. You will have to bake in
Mix the reserved tablespoon of egg with a little water. Brush the
tops with the egg wash and bake in a preheated 375-clegree oven for
25 to 30 minutes or until golden brown.
Yield: approximately 60 knishes
This is from the PBS website for the Joan Nathan
"Jewish Cooking in America" series.