is there anyone out there who is jewish and knows a reciepe for knish's?

Answer 1

Here it is,

INGREDIENTS:
5 pounds baking potatoes, peeled and cubed
1/2 cup vegetable oil
2 large onions, chopped
salt and pepper to taste

2 eggs
1/2 cup vegetable oil
1 cup warm water
1 teaspoon salt
5 cups all-purpose flour, or as needed

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DIRECTIONS:
Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.
While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.
In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.
Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.
Bake for 30 to 45 minutes in the preheated oven, until nicely browned.

Answer 2

Jewish Knish Recipe

This recipe makes 48 cocktail size knishes.

Dough:

1 cup unsalted butter
2 cups flour
1/2 tsp salt
1 cup yogurt or sour cream
Place the flour and salt in the bowl of a food processor.
As machine runs, drop in the butter and pulse to create a grainy mixture. Add the sour cream or yogurt and process until a ball forms. Remove the dough, place on a lightly floured board, and pat into a disk. Chill while preparing filling.

Filling:

1 large, diced onion
6 large potatoes
2 eggs
1/4 cup melted margarine
Salt and pepper to taste
Oil
Melted margarine
Egg wash (made from 2 beaten eggs and 1/4 cup water)

Prepare onions by slowly sauteing in oil at a low heat until golden. Remove from heat. Boil potatoes. Remove skins and mash potatoes well. Stir in beaten eggs, melted margarine, onions, and salt and pepper to taste. Set aside. Using half the dough, roll out on a lightly floured board into a rectangle about 10 by 20 inches. Spread one-quarter of the potato mixture onto the horizontal edge. Roll the dough up away from you. Cut the dough in half, separating the rolled part from the rest of the dough. Cut the roll into about 10 to 12 small pieces. Repeat with remaining ingredients to end up with four rolls. Knishes can be frozen at this point and baked as needed. Preheat oven to 350 degrees F. On a lightly greased baking sheet, place the knishes on their ends, (cut-side down) and squish the knish slightly on its end. Brush very lightly with melted margarine.
Bake about 25 minutes or until almost golden. Brush lightly with egg wash, return to oven, and bake until nicely and evenly browned.

Answer 3

soy jewish, but don't know how to make knish. I can make kugel