Potato Knishes

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

• Ready In: 1 hr 15 mins
• Yields: 12 knishes

Ingredients

• DOUGH

• 6  cups all-purpose flour
• 1  teaspoon baking soda
• 1  egg
• 1  egg white
• 1 1⁄2 cups  lukewarm water
• 3⁄4 cup  vegetable oil

• FILLING

• 12  medium potatoes, cooked and mashed (about 4 lbs.)
• 1 1⁄2 cups  chopped onions
• 1⁄4 cup  vegetable oil
• 2  beaten eggs
•  salt and pepper

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.