Directions
Ingredients
For the dough:
- 1/2 cup cold seltzer orwater
- 2 tsp apple cider vinegar
- 3Tbsp olive oil (can also use vegetable oil)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 1/2 cups unbleached all-purpose flour
For the filling:
- 1 Idaho potato, peeled and chopped
- 1 small onion, diced
- salt and pepper
- 1-2 Tbsp olive oil or schmaltz
1 egg, beaten for glazing
Directions
To make the dough: combine cold seltzer, apple cider vinegar and salt in a small bowl.
Place flour in a food processor and add water. While pulsing, drizzle olive oil until mixture starts to come together.
Remove mixture from food processor and place on a lightly floured surface. Knead using the palm of your hands until dough becomes smooth and elastic, about 3 minutes.
Wrap in plastic and let rest in the fridge for 1 hour.
To make the filling: peel and cut 1 Idaho potato into large chunks around the same size. Bring a pot of salted water to a boil and cook potatoes for 7-10 minutes, or until fork tender. Drain and allow to cool slightly.
When potatoes have cooled a few minutes, mash.
Finely chop one small onion. Heat a few Tbsp olive oil or schmaltz in a pan. Saute onions until translucent, about 5-8 minutes. Add a pinch of salt and pepper.
Combine onions and mashed potatoes and 1 Tbsp olive oil. Add pinch more salt if desired (remember – potatoes need a lot of seasoning).
To assemble: Preheat oven to 375 degrees.
After dough has rested, roll out dough very thin (as thin as you can get) on a lightly floured surface. This is definitely the trickiest part as the dough wants to bounce back so keep at it. Using a large cookie cutter or cake round (4-7 inches ideal) cut out rounds. Depending on the size, fill generously with potato-onion mixture.
Fold up sides on top of dough and pinch tightly. Beat 1 egg and brush all over each knish.
Bake for 20-25 minutes, or until just golden.
Serve with mustard or other favorite dipping sauce.
Yields 6-8 knishes. Recipe can easily be doubled.
