Sarah’s Knish: A Deliciously Authentic Family Recipe
Knishes, those savory, filled dumplings, are a culinary staple with roots in Eastern European Jewish cuisine. While you can find them in delis and bakeries, nothing compares to the homemade variety. This recipe, affectionately named “Sarah’s Knish,” is a tribute to family tradition, offering a detailed guide to creating the perfect knish from scratch. It’s a labor of love, but the reward—warm, comforting, and utterly delicious knishes—is well worth the effort.
What Makes Sarah’s Knish Special?
This recipe stands out for several reasons:
* **Authentic Flavors:** It uses traditional ingredients and techniques to recreate the classic knish taste.
* **Detailed Instructions:** The recipe breaks down each step, ensuring even novice bakers can succeed.
* **Family History:** It carries the legacy of a beloved family recipe, passed down through generations.
* **Customizable Fillings:** While the classic potato filling is featured, the recipe offers suggestions for alternative fillings.
* **Crispy, Flaky Crust:** The key to a perfect knish is a delicate, golden-brown crust, achieved through careful dough preparation and baking.
Ingredients You’ll Need
Before you begin, gather your ingredients. This recipe is divided into two main parts: the dough and the filling. We’ll start with the dough.
Dough Ingredients:
* 2 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* ½ cup vegetable oil (or melted shortening)
* ¾ cup warm water
* 1 large egg, lightly beaten (for egg wash)
Potato Filling Ingredients:
* 2 pounds russet potatoes, peeled and quartered
* ½ cup vegetable oil
* 2 large onions, finely chopped
* 2-3 cloves garlic, minced
* Salt and freshly ground black pepper to taste
* Optional: 1/4 cup chopped fresh parsley or dill
* Optional: 1 teaspoon onion powder or garlic powder for extra flavor
Equipment:
* Large mixing bowls
* Measuring cups and spoons
* Potato ricer or masher
* Large skillet
* Baking sheets
* Parchment paper
* Rolling pin
* Pastry brush
Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions to create Sarah’s Knish.
Making the Dough:
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Add Wet Ingredients:** Make a well in the center of the dry ingredients. Pour in the oil (or melted shortening) and warm water. Mix with a fork or your hands until a shaggy dough forms. The dough might seem a little dry at first, but it will come together as you knead it.
3. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
4. **Rest the Dough:** Form the dough into a ball. Lightly oil the mixing bowl and place the dough back in. Cover with plastic wrap or a damp cloth and let it rest at room temperature for at least 1 hour, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out.
Preparing the Potato Filling:
1. **Boil the Potatoes:** Place the peeled and quartered potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without any resistance.
2. **Sauté the Onions and Garlic:** While the potatoes are boiling, heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they are soft and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. **Mash the Potatoes:** Once the potatoes are cooked, drain them well. Use a potato ricer or masher to mash the potatoes until smooth. A ricer will create a smoother texture, but a masher works just fine. Make sure there are no lumps.
4. **Combine Filling Ingredients:** Add the sautéed onions and garlic to the mashed potatoes. Season generously with salt and freshly ground black pepper to taste. If desired, add chopped parsley or dill and onion powder or garlic powder for extra flavor. Mix everything together thoroughly until well combined.
5. **Taste and Adjust:** Taste the filling and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs depending on your preference. The filling should be flavorful and well-seasoned.
6. **Cool the Filling:** Allow the potato filling to cool completely before assembling the knishes. This will prevent the dough from becoming soggy.
Assembling the Knishes:
1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. **Divide the Dough:** Once the dough has rested, divide it into two equal portions. Keep one portion covered while you work with the other.
3. **Roll Out the Dough:** On a lightly floured surface, roll out one portion of the dough into a large, thin rectangle, about 1/8 inch thick. The thinner the dough, the flakier the knishes will be.
4. **Add the Filling:** Spread half of the cooled potato filling evenly over the rolled-out dough, leaving a small border around the edges.
5. **Roll Up the Knish:** Starting from one long edge, carefully roll up the dough into a tight log, like a jelly roll. Pinch the seam to seal it tightly.
6. **Cut into Knishes:** Use a sharp knife to cut the log into 2-inch thick slices. These will be your individual knishes.
7. **Repeat:** Repeat steps 3-6 with the remaining dough and filling.
8. **Place on Baking Sheets:** Place the knishes, cut-side up, on the prepared baking sheets, leaving some space between each one.
9. **Egg Wash:** In a small bowl, lightly beat the egg. Brush the tops of the knishes with the egg wash. This will give them a golden-brown color and a shiny finish.
Baking the Knishes:
1. **Bake:** Bake the knishes in the preheated oven for 25-30 minutes, or until they are golden brown and the crust is crispy. Rotate the baking sheets halfway through baking to ensure even browning.
2. **Cool Slightly:** Remove the knishes from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
3. **Serve:** Serve the knishes warm or at room temperature. They are delicious on their own or with a dollop of sour cream or mustard.
Tips for Perfect Knishes
* **Don’t Overwork the Dough:** Overworking the dough will result in tough knishes. Knead it just until it’s smooth and elastic.
* **Rest the Dough:** Resting the dough is crucial for relaxing the gluten and making it easier to roll out.
* **Roll the Dough Thinly:** The thinner the dough, the flakier the knishes will be. Aim for about 1/8 inch thickness.
* **Cool the Filling:** Make sure the potato filling is completely cooled before assembling the knishes to prevent the dough from becoming soggy.
* **Seal the Seam Tightly:** Pinch the seam of the rolled-up dough tightly to prevent the filling from leaking out during baking.
* **Don’t Overcrowd the Baking Sheets:** Leave some space between the knishes on the baking sheets to allow for even browning.
* **Rotate the Baking Sheets:** Rotate the baking sheets halfway through baking to ensure even browning.
## Variations and Alternative Fillings
While the classic potato filling is a favorite, there are many other delicious variations you can try. Here are a few ideas:
* **Sweet Potato Knishes:** Substitute sweet potatoes for russet potatoes in the filling for a sweeter flavor.
* **Spinach and Cheese Knishes:** Sauté spinach with onions and garlic, then mix with ricotta cheese and Parmesan cheese for a cheesy and savory filling.
* **Meat Knishes:** Use ground beef, ground turkey, or chopped pastrami as a filling. Sauté the meat with onions and garlic and season with your favorite spices.
* **Kasha Knishes:** Use kasha (buckwheat groats) as a filling. Cook the kasha according to package directions and mix with sautéed onions and mushrooms.
* **Cabbage Knishes:** Sauté shredded cabbage with onions and carrots for a sweet and savory filling.
* **Mushroom Knishes:** Sauté a variety of mushrooms with onions and garlic for an earthy and flavorful filling.
## Serving Suggestions
Knishes are a versatile dish that can be served as a snack, appetizer, or main course. Here are a few serving suggestions:
* **As a Snack:** Serve knishes warm or at room temperature with a dollop of sour cream or mustard.
* **As an Appetizer:** Cut knishes into smaller pieces and serve as part of a platter of appetizers.
* **As a Main Course:** Serve knishes with a side salad or soup for a complete meal.
* **For a Party:** Knishes are a great option for parties and gatherings. They can be made ahead of time and reheated before serving.
## Storage Instructions
* **Refrigerating:** Leftover knishes can be stored in the refrigerator for up to 3-4 days. Wrap them tightly in plastic wrap or store them in an airtight container.
* **Freezing:** Knishes can also be frozen for longer storage. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2-3 months. Reheat in a preheated oven at 350°F (175°C) until heated through.
## Reheating Instructions
* **Oven:** The best way to reheat knishes is in the oven. Preheat your oven to 350°F (175°C). Place the knishes on a baking sheet and bake for 10-15 minutes, or until heated through.
* **Microwave:** You can also reheat knishes in the microwave, but they may not be as crispy. Microwave on high for 1-2 minutes, or until heated through.
## Sarah’s Knish: A Recipe to Share
This recipe for Sarah’s Knish is more than just a set of instructions; it’s a connection to family history and a celebration of delicious, homemade food. Whether you’re a seasoned baker or a novice in the kitchen, I encourage you to try this recipe and experience the joy of creating your own batch of warm, comforting knishes. Don’t be afraid to experiment with different fillings and make it your own! And most importantly, share your knishes with friends and family and enjoy the deliciousness together.