This traditional Jewish recipe for potato knishes is the perfect complement to your Hanukkah table.
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
192 Calories
Recipe Instructions
Step 1
Dissolve chicken bouillon in 1 tablespoon water.
Step 2
Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
Step 3
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
Step 4
Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
Step 5
Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.
Step 6
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
Step 7
Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.
Step 8
Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.
Ingredients
2 eggs
1 egg
1 teaspoon baking powder
¼ teaspoon salt
4 cups all-purpose flour
¼ cup white sugar
2 tablespoons butter
1 tablespoon water
⅔ cup vegetable oil
¾ cup warm water
1 clove garlic, minced
¼ teaspoon ground black pepper
2 onions, diced
1 cube chicken bouillon
3 large potatoes, peeled and cut into chunks
1 tablespoon vegetable oil for brushing, or as needed
