Knishes: My Grandmom’s Greatest Appetizer or Side Dish
Description: My maternal grandmother, Anna (Buhal’tsev) Bell Mersky, made the BEST KNISHES I ever tasted. Her secret was not just the chicken fat, but making the chicken fat into grieven, as described in this recipe. The grieven is better tasting, after being frozen. ENJOY – ENJOY – ENJOY.
Prep Time: 504 hours
Cook Time: 20 minutes
Total Time: 504 hours 20 minutes
Servings: 1 Batch
Nutritional Information (per batch):
- Calories: 6139.5
- Fat Content: 254.3g
- Saturated Fat Content: 54.2g
- Cholesterol Content: 72.3mg
- Sodium Content: 1420.5mg
- Carbohydrate Content: 866.5g
- Fiber Content: 74.5g
- Sugar Content: 34.3g
- Protein Content: 106.6g
Ingredients:
| Ingredients | Quantity |
|---|---|
| Potatoes | 7 |
| Onions | 2 large |
| Flour | 4 cups |
| Salt | To taste |
| Ground black pepper | To taste |
| Sugar | To taste |
| Baking powder | 3/4 tbsp |
| Baking soda | 1 tbsp |
| Garlic powder | To taste |
| Chicken fat (Schmaltz) | 3-4 oz |
| Peanut oil | As needed |
| Water | As needed |
Instructions:
-
Prepare the Grieven:
- Three weeks to three months prior to making knishes, sauté 2 large onions with 3 oz. chicken fat with skin in peanut oil until brown. Crumble up the skin into pieces.
- Add 1/8 teaspoon baking soda when onions are nearly done.
- Mix the sautéed onions with a few ounces of sautéed schmaltz (chicken fat with crumbled skin) thoroughly.
- Wrap or seal tightly and place into freezer. This is called “grieven” and is the secret to wonderful tasting knishes.
- Defrost the grieven prior to making the knishes.
-
Prepare the Filling:
- Place mashed potatoes into a large mixing bowl.
- In a skillet, heat the grieven mixture and add it into the mashed potatoes.
- Season to taste with salt, black pepper, garlic powder, and sugar. Be cautious not to over-season with salt, garlic, or sugar, as you don’t want it to be overly sweet.
-
Prepare the Dough:
- Place the flour into a mixing bowl.
- Mix a little less than 1/2 cup peanut oil and save the remaining oil.
- Add 1 tablespoon baking powder, 1/8 teaspoon of salt, and just enough water to make the dough.
- Roll out the dough as thin as possible, being careful not to create holes in it.
- Cut the dough into 4 to 5-inch strips and then into 4 to 5-inch squares.
-
Assembly:
- Fill each square with a heaping tablespoon or more of the potato mixture.
- With wet fingers, fold in the corners and pinch to seal closed.
- Gently press to form patties, but do not squash too thin.
-
Bake:
- Preheat oven to 325 degrees F.
- Lay out the knishes onto a greased cookie sheet.
- Brush the top of each knish with peanut oil.
- Bake until they become an almost golden color, turning them over halfway through the baking process and brushing with more peanut oil.
-
Serve:
- You can refrigerate and reheat in either the oven or wrapped with paper towel and reheated in the microwave.
- You can also double or triple the recipe and place knishes into tightly closed Tupperware containers and freeze until ready to serve.
- When ready to serve, remove from freezer, defrost, and reheat as described.
These knishes are a delightful blend of flavors and textures, perfect as an appetizer or side dish for any occasion. The savory filling encased in a crispy, golden crust is sure to please everyone at your table. Enjoy the taste of tradition with this cherished family recipe.
