Ingredients

The following ingredients have 7 Servings
  • 0
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 9
  • 11
  • 12
  • 13
  • 14
  • 16

Instruction

  • To make the dough: combine cold seltzer, apple cider vinegar and salt in a small bowl.
  • Place flour and baking powder in a food processor and add water mixture. While pulsing, drizzle olive oil until mixture starts to come together.
  • Remove mixture from food processor and place on a lightly floured surface. Knead using the palm of your hands until dough becomes smooth and elastic, about 3 minutes.
  • Wrap in plastic and let rest in the fridge for 1 hour.
  • To make the filling: peel and cut 1 Idaho potato into large chunks around the same size. Bring a pot of salted water to a boil and cook potatoes for 7-10 minutes, or until fork tender. Drain and allow to cool slightly.
  • When potatoes have cooled a few minutes, mash.
  • Finely chop one small onion. Heat a few Tbsp olive oil or schmaltz in a pan. Saute onions until translucent, about 5-8 minutes. Add a pinch of salt and pepper.
  • Combine onions and mashed potatoes and 1 Tbsp olive oil. Add pinch more salt if desired (remember - potatoes need a lot of seasoning).
  • To assemble: Preheat oven to 375 degrees.
  • After dough has rested, roll out dough very thin (as thin as you can get) on a lightly floured surface. This is definitely the trickiest part as the dough wants to bounce back so keep at it. Using a large cookie cutter or cake round (4-7 inches ideal) cut out rounds. Depending on the size, fill generously with potato-onion mixture.
  • Fold up sides on top of dough and pinch tightly. Beat 1 egg and brush all over each knish.
  • Bake for 20-25 minutes, or until just golden.
  • Serve with mustard or other favorite dipping sauce.
  • Yields 6-8 knishes. Recipe can easily be doubled.