Jennie grossinger's knishes and fillings

Yield: 24 Servings

Measure Ingredient
2½ cup Sifted flour
1 teaspoon Baking powder
½ teaspoon Salt
2 Eggs
⅔ cup Salad oil
2 tablespoons Water
1 cup Chopped onions
6 tablespoons Chicken fat or butter
2 cups Mashed potatoes
1 Egg
1 teaspoon Salt
¼ teaspoon Pepper
1½ cup Diced scallions or onions
4 tablespoons Butter
2 cups Pot cheese
1 Egg
1½ teaspoon Salt
⅛ teaspoon Pepper
2 tablespoons Sour cream
½ cup Minced onions
2 tablespoons Chicken fat
1½ cup Ground cooked meat
½ cup Cooked rice
1 Egg
1 teaspoon Salt
¼ teaspoon Pepper
1½ cup Ground cooked chicken
¾ cup Mashed potatoes
1 Egg
1 teaspoon Salt
¼ teaspoon Pepper





Sift the flour, baking powder and salt into a bowl. Make a well in the center and drop the eggs oil and water into it. Work into the flour mixture with the hand and knead until smooth. There are two ways to fill the knishes. In either case, divide the dough in two and roll as thin as possible. Brush with oil. Now you can spread the filling on one side ofd the dough and roll up like a jelly roll cut into 5 - ½ inch slices.

Here's the basics, fillings follow: DOUGH: Place on an oiled baking sheet cut side down. Press down lightly to flatten. Or you can cut the rolled dough in 3-inch circles. Place a tablespoon of the filling on each, draw the edges together and pinch firmly. Place on an oiled baking sheet, pinched edges up.

In either case, bake in a 375 degree oven 35 minutes or until browned.

makes about 24.


POTATO: Brown the onions in the fat or butter. Beat in the potatoes, egg, salt and pepper until fluffy.

CHEESE: Scallions are better than onions for this, so try to get them.

Brown the scallions in the butter and beat the cheese, egg, salt, pepper and sour cream until smooth.

MEAT: Lightly brown the onions in the fat. Add the meat, rice, egg, salt and pepper, mixing until smooth.

CHICKEN: Mix all the ingredients until smooth.

Posted to JEWISH-FOOD digest V97 #035 by alotzkar@... (Al) on Jan 29, 1997.

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