Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Very popular in many parts of the world. This recipe was first published in Peru in the C.I.P. Women's Club Cookbook.

Ingredients Nutrition

Directions

  1. TO MAKE THE DOUGH: combine flour and soda.
  2. Make a hole in the centre and add beaten egg and egg whites and 1/4 cup of water.
  3. Gradually mix with a knife, working from the inside out and adding more water in small amounts (about 1/4 cup at a time).
  4. When well-mixed, divide into 6 balls.
  5. Knead with your hands and throw dough on counter top several times.
  6. With a small amount of flour, add 1 Tbsp.
  7. of oil to each roll.
  8. Knead until smooth and elastic enough for a thumb print to stay for a few seconds in the dough.
  9. Place dough in a pie plate and pour remaining oil over balls to soak.
  10. Let stand at least 1 hour before using.
  11. FOR THE FILLING: Sauté onions in vegetable oil.
  12. Mix potatoes with onions, eggs, salt and pepper.
  13. TO ASSEMBLE KNISHES, roll dough with a rolling pin; press with hands until very thin.
  14. Holding dough in your hands above a table, begin stretching in the middle and working towards the outside.
  15. Each ball of dough should be as thin as paper (about 1/16 of an inch).
  16. Form potato mixture into a long slender roll, about 1 inch in diameter.
  17. Roll dough around potato mixture.
  18. Seal.
  19. Preheat oven to 400 F.
  20. Cut rolls into 1 1/2 inch pieces.
  21. Push ends partially shut and place ends down on a shallow greased baking sheet.
  22. Bake 45 minutes in a 400 F.
  23. oven, until lightly browned.
  24. Makes 12 knishes.

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