Potato Knishes

READY IN: 1hr 15mins
YIELD: 12 knishes




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