This recipe for classic Jewish baked dumplings is based on information offered me by Pauline Berlin, through the goodness of Sunset Magazine. ...These Knishes are light and delightful, and not difficult to make. Have your chosen filling all prepared before you start the dough.
- The Dough:
- 1 egg
- 1/4 cup salad oil
- 3/4 cup water
- 1 teaspoon distilled white vinegar
- 2 3/4 cups all-purpose flour
- Potato Onion Filling:
- 4 large onions, peeled and finely chopped
- 1/4 cup butter
- 1/4 cup rendered chicken fat
- 3 1/2 pounds potatoes,peeled
- Salt and freshly ground black pepper to taste
- Cheese Filling:
- 2 large yellow onions, peeled and chopped
- 4 tablespoons butter
- 12 ounces cream cheese, cut up
- 2 1/4 pounds dry-curd cottage cheese or farmer cheese
Place all the ingredients in the bowl of a heavy electric mixer, such as a KitchenAid. Mix with the dough hook until the dough is very smooth. Cover and let rest for 15 minutes.
Divide the dough into 2 pieces. Roll out 1 piece of the dough into a very thin rectangle. Place a rope of the filling, about 3/4 inch in diameter, 1 inch away from the long edge of the dough. Fold the long edge of the dough over to enclose the filling; press to seal.Cut the filled roll away from the rest of the dough. Using the narrow edge of the handle of a table knife, press and cut the roll into individual Knishes, 2 inches long. Place the Knishes on oiled baking sheets. Repeat with remaining dough and filling. Bake at 425 degrees, uncovered, until lightly browned, about 20 minutes.
For Potato filling: Saute the onions in the butter and chicken fat until golden. Boil the potatoes, drain, and mash. Add the onions, along with any oil that remains in the pan. Season with salt and pepper.
For Cheese Filling: Saute the onions in the butter until golden. Mix the onions in with the remaining ingredients, including any butter left in the pan, cover, and chill.
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Source: Frugal Gourmet/Immigrant Ancestors
Submitted By: Linda Wilson