How to make homemade knishes ?

Question

used to get em at stand in Jamaica LIRR station, day or night thet always hit the spot!

Answer 1

KNISHES WITH VARIOUS FILLINGS
DOUGH:

2 cups flour, sifted
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup oil
1/4 cup water
POTATO FILLING:

2 large onions, grated, sautיed
4-5 potatoes, cooked, mashed
Salt and pepper
2 eggs
MEAT FILLING:

2 cups cooked, ground meat (leftover brisket, etc.)
1 onion, grated, sautיed
1 egg
Salt and pepper
KASHA FILLING:

2 onions, grated, sautיed
2 cups cooked kasha
salt
pepper
chicken, meat or vegetable gravy to moisten
CABBAGE FILLING:

1 onion, chopped, sautיed
16-oz. can sauerkraut, rinsed, drained
1 tsp. carraway seeds
l Tbs. brown sugar
DOUGH: Mix dry ingredients, make a well in center and add eggs, oil and water. Mix with wooden spoon and then with hands, kneading into a smooth dough. Cover and let sit in warm area for 45-60 minutes. Divide dough in half. Roll each half as thinly as possible into a rectangle. Brush with a little oil or melted margarine and spread desired filling on long side of dough. Roll up in jellyroll fashion. Place seam side down onto greased baking sheet. As an alternative, roll may be cut in 1-1/2- to 2-inch pieces, tucking in ends to form small packages. Bake in 350 degree oven 30-35 minutes or until nicely browned. To freeze, cool and wrap well. To reheat (no need to thaw), place in 375-degree oven for 15-20 minutes or until heated thoroughly.

POTATO, MEAT, KASHA FILLINGS: Combine ingredients and mix well.

CABBAGE FILLING: Combine onion and sauerkraut and cook 15 minutes. Add caraway seeds and brown sugar. Mix well.






potato knishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
2 eggs -- lightly beaten
FILLING
2 tablespoons chicken fat -- melted
or vegetable oil
2 cups finely chopped onion
2 cups plain mashed potatoes
salt and freshly ground black pepper -- to
taste

1. To make the dough: Combine the flour, baking powder, and salt in a large
bowl. Make a well in the center and add the oil, eggs and 2 tablespoons of
water. Gradually mix the wet ingredients with the flour. Add up to 2
tablespoons more water if necessary. Knead the dough until it forms a rough
ball. (Personally, I do this part in my food processor. It makes wonderful
noodle dough, which is what this is. KM)

2. Knead the dough on a lightly floured surface until the dough is smooth,
about 6 minutes. Place the dough in a lightly oiled bowl, cover and
refrigerate for 1 hour.

3. Preheat the oven to 350 degrees.

4. To make the filling: Combine the chicken fat, onions, potatoes and salt and
pepper to taste in a bowl.

5. Remove the dough from the refrigerator and divide it into thirds. On a
floured surface, roll out one piece of the dough into a thin rectangle about
10 inches long. Spread about 2/3 cup of the filling along one long end, about
1 inch from the edge. Roll up like a jelly roll and pinch the the edges
closed. Repeat with the remaining pieces of dough and filling.

6. Arrange the rolls on baking sheets. Bake until browned, about 40
minutes.

7. Slice the knishes and serve.



A knish is an Eastern European snack food popular in Jewish communities. A knish consists of a filling covered with dough that is either baked or fried. Knishes can be purchased from street vendors in urban areas with a large Jewish population, sometimes on a hot dog stand.

In the most traditional versions, the filling is made entirely of mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats) or cheese. More modern varieties of fillings feature sweet potatoes, black beans, fruit, broccoli, tofu or spinach.

Many a culture has its own variation on baked or fried dough-covered snacks, including the Slavic pierogi, the Spanish and Latin American empanada, and the South Asian samosa. The Hot Pockets brand is similar, as well.

Knishes may be round or square/rectangular. They may be entirely covered in dough or some of the filling may peek out of the top. Sizes range from those that can be eaten in a single bite hors d'oeuvre to sandwich-sized knishes that can serve as an entire meal.

Retrieved from "http://en.wikipedia.org/wiki/Knish"

Answer 2

What kind? I have Potato


Ingredients:
1 to 2 tablespoons vegetable oil
1 large onion, finely chopped
3/4 cup prepared instant or homemade mashed potatoes
1 can (8 rolls) refrigerated crescent rolls


Directions:
In a large skillet, heat oil. add onion; cook, stirring, until onion is golden brown. In a medium mixing bowl, combine onion and mashed potatoes; mix well.

Remove crescent rolls from package and separate dough along perforations. Spread out each triangle of dough; place a heaping tablespoon of onion-potato mixture on each triangle. Starting with the wide edge, roll dough around potato mixture to form a crescent shape. Seal edges. Put rolls on ungreased baking sheet. Bake in preheated 350 degree F. oven 10 to 12 minutes, or until golden.

Answer 3

Try this website. The results are delicious.
www.recipes.epicurean.com