I love to look at family trees. The more extensive and elaborately decorated, the better. We do not have one and I am envious of those that have a very physical representation of their family history.
My family was scattered after they left Europe and whatever papers they may have had, are long gone. The particulars of who married who - and when and where are for the most part lost. But one thing that I do know, and I know it in my bones, - we come from a potato family. In fact, if I were to limn our lineage it would be a chart with green stalks above the line for the generations that have aged or passed and little hollows below the line for the fruit to come.
We ate potatoes in one form or another, almost every day. Mashed, boiled, fried, stuffed in kreplach, in kugel, in pot roast, in potato salad, baked in the oven - you name it. I am not so committed anymore, but one thing the whole family agrees upon is that knishes may be the height of the potato experience.
Very few people make them anymore. Even in New York they are harder and harder to find. They take a bit of work, but it is well worth it.
BT's Family Knish Recipe
Ingredients:
For Filling:
2 1/2 pounds (1.2 kilos) potatoes
1 1/2 pounds (700 grams) yellow onions
3 tablespoons oil or chicken schmaltz
1 1/2 teaspoons kosher salt
4 or 5 grinds black pepper
For Dough:
3 cups (710 grams) flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons white vinegar
2 eggs
1 cup (225 ml) warm water
For Baking:
1 cup (225 ml) vegetable oil
Directions:
For Filling:
Finely dice onions
Fry on low in oil and/or schmaltz in a cast iron pan until onions begins to brown
Add salt and pepper
Cut potatoes into small cubes
Cook for 20 minutes in salted water - potatoes should be very tender
Mash potatoes making sure there are no lumps
Add fried onions and reserve
For Dough:
In a mixer, beat eggs until they are creamy
Add vinegar, baking powder and water
Add half the flour and beat well
Add another 1/2 cup of flour and beat
Remove bowl from mixer and add last 1/2 cup of flour by hand
The dough should be sticky
Divide into 2 portions
Place each portion in an oil bowl
Cover and leave for an hour
Method:
Cover work surface with a clean cloth or bed sheet
Sprinkle the sheet with flour
Place one portion of dough on flour
Roll out the dough like a pie crust until it is a round
Gently stretch the dough by hand until it is approximately twice its size
Place the filling along the edge in a ring
Add a small amount of oil to center of dough
Roll into the center, making a long snake-like shape.
Use the heel of your hand to cut little 2 inch long pieces
Take the edge of the separated piece and pinch together
Poke in the center of the dough
Dip each knish in oil on both sides before you put it on to the baking sheet
Bake at 350 F. (175 C.) for 20 minutes
Enjoy! !בתיאבון
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