Rabbi Sternfield’s Knish Recipe

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Delicious knish recipe which can be altered for potato, chicken, beef and turkey sausage knishes.

Ingredients:

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

Knish Recipe

Potato Knish

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.

Traditional Potato Knish Recipe Filling

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

Chicken Knish Filling
Crumble 2 matzos and soak until soft in 1/4-cup chicken gravy or chicken soup. Combine with 1 cup finely chopped chicken. Season well with salt, pepper and cayenne and add enough chicken fat to make a soft mixture.

Mexican-style Knish Recipe Filling

In a 2-quart saucepan, boil 1 quart of water.
Add 1 pound of stewing beef, cover and cook for 2 hours on a low heat.
In the last hour, add 1 package of burrito seasoning mix.
Drain the meat in a colander.
Shred the meat with a fork
Squeeze out as much water as possible from the meat.
Finely dice one medium tomato.
Finely chop 2 Tablespoons of pickled jalapeno slices (mild or spicy…your choice)
In a food processor, finely chop one small onion
Mix together the shredded beef, tomatoes, chopped jalapenos and onion.
Add salt and pepper to taste.

Italian Knish Filling

Finely chop 2 Tablespoons of Italian flat-leaf parsley
Finely mince 3 garlic cloves.
Remove the casings from 1 pound of Italian turkey sausage.
Crumble and brown the meat in a little olive oil.
Stir in 3 Tablespoons of your favorite Italian pasta sauce.
Add the parsley and the garlic and cook for 2 minutes.
Add 1 ½ Tablespoons of seasoned bread crumbs and stir.
Add salt and pepper to taste.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.