Natalie Powell's Knishes

Ingredients

• Servings: 25
• 1 cube chicken bouillon
• 1 tablespoon water
• filling:
• 2 tablespoons butter
• 2 onions, diced
• 3 large potatoes, peeled and cut into chunks
• 1 egg
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• dough:
• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup vegetable oil
• 2 eggs
• 3/4 cup warm water
• 1 tablespoon vegetable oil for brushing, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• dissolve chicken bouillon in 1 tablespoon water.
• melt butter in a skillet over medium-high heat. saute onions in hot butter until soft, 7 to 10 minutes.
• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
• mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
• sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. stir oil and 2 eggs into flour mixture. add 3/4 cup water and beat until dough is smooth and elastic. divide dough into 5 balls.
• preheat oven to 350 degrees f (175 degrees c). lightly oil a baking sheet.
• roll 1 dough ball out on a lightly floured surface into a very thin rectangle. brush surface of the dough with oil. place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. roll dough around filling. pinch one end of the roll. use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. repeat for remaining dough balls and potato filling. place knishes on prepared baking sheet and brush each knish with oil.
• bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.