Looking for the recipe for potato kanish

[chia]

that site is classic mirj! we had a knish man too, he used to be out all year around in front of our yeshiva. the best kasha knishes came out of that tin cart. and all for 15 cents!
my parents recently brought me knishes from yonah shimmels- they were awful.

[chia]

and don't forget dirty dancing.

[Janette1]

Mirj wrote:
Yes, I should have mentioned the Catskills.

Have you ever seen the movie A Walk on the Moon? That would be my summers as a kid.

No I will keep a look out for it.

Most of my teenage summers were spent in Pompano Beach. Florida, BBYO Perlman Camp in the Poconnos and Bournemouth, on the South Coast in the UK. Ask Sushiman about Bournmouth I'm sure he could tell you all about the Kosher hotels.

[Janette1]

chia wrote:
and don't forget dirty dancing.

That's where I remember the bungalows!

[Mirj]

I wish our bungalow colony had been like Dirty Dancing. It was more like The Goonies.

[Holly Mercer]

Mirj wrote:

Mirj, the third photo looks like the ones my grocer used to sell. Could someone who's had these tell me what kind of dough they're wrapped in?

[chia]

i think it's a flour dough. they used to sell then frozen in pkges of 4, right?

[chia]

check out this site
http://www.foodsofnewyork.com/knish.shtml

[Holly Mercer]

It may be the Gabila's, but I've only tried their baked ones, which were different. The ones the store sold weren't frozen, and they were sold in two-packs on little styrofoam trays with plastic wrap, like meat.

[Across the Ocean]

I found this in the jewish food list:

Potato Knishes, Yonah Schimmel Style (P)
Source: Saveur Magazine
Serves: 12
1-1/2 cups sifted flour
Salt
1 cup vegetable oil
12 medium russet potatoes, peeled and quartered
2 large onions, peeled and finely chopped
Freshly ground white pepper
1 egg yolk

Combine flour and a pinch of salt in a large bowl and make a well in the center. Add 1/2 cup water and 1 tbsp. of the oil to the well and using a large spoon, gradually stir flour into liquid until dough forms a rough ball. Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Transfer to a clean bowl, cover with plastic wrap and set aside.

Put potatoes into a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to medium and cook until soft, about 30 minutes. Drain, then transfer to a large bowl.

Heat about 2/3 of the remaining oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft, about 20 minutes. Transfer to a bowl with potatoes and mash with a potato masher until potatoes are no longer lumpy. Season to taste with salt and pepper and set aside.

Preheat oven to 375°F. Line a large baking sheet with parchment or waxed paper and set aside. Combine egg and 1 tbsp. water in a small bowl and set aside egg wash.

Divide dough into 12 pieces, then shape each into a ball. (Make one at a time and keep remaining dough covered with plastic wrap so it won't dry out.) To make each, roll out ball of dough into a 7" circle. Brush surface of dough with some of remaining oil. Mound about 1 cup of filling in center of dough and fold dough up and around sides, leaving top of filling exposed but overlapping edges of dough slightly to make a snug fit around filling. Transfer knishes, as finished, to baking sheet, brush tops with egg wash and bake until lightly golden, 25 to 30 minutes.

Poster's Notes:
This recipe was in Saveur Magazine a year or two ago, accompanying an article about the store on the Lower East Side. Although the Schimmel recipe is a secret, Saveur interviewed the staff at the store and came up with what they felt was a "close approximation." My mother grew up on East Broadway, and my grandmother lived there until her death; a YS knish was always part of our regular visits (although my own personal weakness is a YS kasha knish).

Posted by Judy Sennesh

[chia]

i loved that magazine- and i remember that article. thanks for posting the recipe.
editing to add that i agree, kasha knishes were always my favorite. from the knish man they were always long oval shaped, while the potato knishes were square. ah, fat memories.

[sproutie]

What- no schmaltz?!#$% I am a gentile and I even use schmaltz(chicken fat instead of oil-yum so tasty and authentic).LOL. But seriously, you CANNOT bake on waxed paper- only parchment. Waxed paper will melt, smoke and burn. It is for refrigerator use only. Happy to see other people making knishes!

[Molly53]

sproutie wrote:
What- no schmaltz?!#$% I am a gentile and I even use schmaltz(chicken fat instead of oil-yum so tasty and authentic).LOL. But seriously, you CANNOT bake on waxed paper- only parchment. Waxed paper will melt, smoke and burn. It is for refrigerator use only. Happy to see other people making knishes!

Welcome to the forums, Sproutie! It's very nice to meet a new friend.

[Saralaya]

sproutie wrote:
What- no schmaltz?!#$% I am a gentile and I even use schmaltz(chicken fat instead of oil-yum so tasty and authentic).LOL. But seriously, you CANNOT bake on waxed paper- only parchment. Waxed paper will melt, smoke and burn. It is for refrigerator use only. Happy to see other people making knishes!

Hi Sproutie! Welcome to the forums! Look around and you will find some fascinating topics and some super people!

[chia]

i found the best deli in boca, ben;s kosher deli, and they make the best knishes ever- they have locations in long island and nyc too.