Yield: 1 servings
The word "knish" probably comes from the Yiddish word "knapen", to pinch. This describes the method of shaping these delicious pastries.
I came across this light and delicious "knish" in one of Toronto's kosher delis; sadly I cannot remember it's name. The knish was shaped as a small stuffed round ball and was deep fried instead of baked.
The proud owner naturally refused to give me the recipe. Yet it was so delicious that I tried to recreate it, quite successfully, in my own kitchen. My version is baked instead of fried, which makes it marginally less fattening. Potato Dough: ~~~~~~~~~~~~ 1 lb Potatoes (500 g) ¼ c Chicken Fat, Vegetable Shortening or Peanut Oil (50 g2 oz) ⅓ c Flour (75 g/3 oz) For The Filling: ~~~~~~~~~~~~~~~ 6 oz Cooked Buckwheat (150 g); (Raw: about 100g/4 oz/½ cup) 12 oz Cooked Chicken Meat (350 g); preferably dark 1 md Onion; finely chopped 2-3 tb Chicken Fat, Vegetable Shortening or Oil x Salt x Black Pepper x Egg Glaze Cook the unpeeled potatoes in salted water. Pour off the water, return to the heat and dry the potatoes well. Mash to a smooth puree. Allow to cool. Add the melted fat and flour and knead to a smooth , softish dough. If the dough is too soft to handle, add some more flour. Cover and allow to rest for a while. <<***** Continued Next Message *****>> ++- * VbReader 2.22 #549 * "A Crucifix? Oy vey - have YOU got the wrong vampire" ++- QScan v1.14b / 01-0348 * Origin: FidoNet: CRS Online, Toronto, Ontario (1:229/15) From: Sam Lefkowitz Date: 03-14-95
====================================================================== ==== ==== Here are a few different Jewish recipes from an interesting cookbook. Enjoy your trip on the S.S. Mein Kind. Watch out for the "Icebergs". -Begin Recipe Export- QBook version 1.⅐