Knishes (((My Grandmom's Greatest))) Appetizer or Side Dish

READY IN: 504hrs 20mins
YIELD: 1 Batch




  • 3 weeks to 3 months prior to making knishes, sauté 2 large onions with 3 oz. chicken fat with skin in peanut oil until brown. Crumble up the skin into pieces.
  • Add 1/8 teaspoon baking soda when onions are nearly done.
  • Mix the sautéed onions with a few ounces of sauteed schmaltz (chicken fat with crumbled skin) thoroughly.
  • Wrap or seal tightly and place into freezer.
  • This is called "grieven" and is the secret to wonderful tasting knishes.
  • Defrost the grieven prior to making the knishes.
  • FOR THE FILLING: Place mashed potatoes into large mixing bowl.
  • In a skillet heat the grieven mixture and add it into the mashed potatoes.
  • Season to taste with salt, black pepper, garlic powder and sugar to taste.
  • Do not season heavy with salt or garlic, and especially not with the sugar, as you do not want it to be sweet.
  • FOR THE DOUGH: Place the flour into a mixing bowl.
  • Mix a little less than 1/2 cup peanut oil and save remaining oil.
  • Add 1 tablespoon baking powder, 1/8 teaspoon of salt and just enough water to make the dough.
  • Roll out the dough as thin as possible, being careful not to create holes in the dough.
  • Cut dough into 4 to 5 inch strips and then into 4 to 5 inch squares.
  • ASSEMBLY: Fill each square with a heaping tablespoon or more of the potato mixture and then with wet fingers, fold in the corners & pinch and seal closed.
  • Gently press to form patties, but do not squash too thin.
  • Preheat oven to 325 degrees F.
  • Lay out the knishes onto a greased cookie sheet.
  • Brush top of each of the knishes with peanut oil.
  • Keep checking, as often as you desire, to make sure they only become an almost golden color and not burnt.
  • With a spatula, turn the knishes over, brush on peanut oil again, and continue baking until almost golden in color.
  • You can refrigerate and reheat in either the oven or wrapped with paper towel and reheated in the microwave.
  • You can also double or triple the recipe and place knishes into tightly closed Tupperware containers and freeze until ready to serve.
  • When ready to serve, remove from freezer, defrost and reheat as described.