Chagigah Kitchen: Potato Knish

Hello, Chagigah listeners! This week we’re reverting to an old favorite—what’s better than a Potato Knish prepared in under an hour for a midnight snack? It’s one of the oldest Jewish recipes in the book, and we’ve got a simple recipe using only five ingredients to tide you over until breakfast! Have a wonderful week, Chagigah listeners, and we’ll see you next week here on Chagigah Kitchen! Be sure to send your recipes, ideas, and dishes you’d like to see on our weekly column over at chagigah@wers.org, and listen in every Sunday from 8AM-11AM!

The Knish

Ingredients:
- ½ cup flour
- 2 tablespoons vegetable oil
- 3 tablespoons water
- Pinch of salt

Directions:
Put half the flour into a mixing bowl and stir in oil with a fork. Add water and salt and mix until the mixture forms a dough. Toss on a floured board; work in remaining flour, and knead until the dough is smooth and elastic. Cover and chill for 1 hour or longer. Roll the dough out on a board as thin as possible. Pull and stretch it into a long rectangle. Cut into 3-inch circles. Put a tablespoon of filling, below, on each circle. Draw the edges of the circle together over filling and pinch together to seal uncooked knish. Brush with vegetable oil. Bake on a greased baking sheet at 350º F for about 45 minutes, until dough is well browned.

Potato Knish Filling

Mash 5 freshly boiled potatoes and mix with 1/3-cup ground crisp cracklings made with chicken skin. (gribines)

By Jamie Loftus