To some the ultimate comfort food experience is a knish (pronounced kuh-nish) purchased from a street vendor in New York City or at the famous Yonah Schimmel’s bakery on the city’s Lower East Side. These little rounds of dough with an assortment of fillings can now be found in delicatessens in lots of cities, and even in the frozen food department of supermarkets. This recipe is a traditional one made with the most popular of the fillings: potato.
How to Make Knishes
Make the dough. Mix the flour, baking powder, salt, granulated garlic and matzo meal. Add the margarine (softened), egg and cold water until thoroughly blended. Knead lightly. Roll it out on a floured surface. Cut into 3-inch circles.
Make the filling. Boil the potatoes until soft. Rinse and let cool. Meanwhile, chop the onions and brown them in oil. Drain the oil. Mash the potatoes, adding a stick of margarine and the onions.
Put a small spoonful of filling in the center of each dough circle. Pull the dough up around the filling and pinch to close. Bake on a greased cookie sheet at 400 degrees F for about 20 minutes or until brown.