Recipe: Knishes

Knishes
Source: The Frugal Gourmet on Our Immigrant Ancestors by Jeff Smith

These knishes are light and delightful, and not difficult to make. Have your chosen filling all prepared before you start the dough.

DOUGH
1 egg
1 tsp white vinegar
1/4 cup salad oil
2 3/4 cups flour
3/4 cup water

POTATO ONION FILLING
4 large yellow onions; peeled
3 1/2 lb potatoes; peeled & finely chopped
salt & pepper; to taste
1/4 cup butter
1/4 cup schmalz (rendered chicken fat, recipe follows)

CHEESE FILLING
3 large yellow onions; peeled
12 oz cream cheese; cut up & chopped
2 1/2 lb dry-curd cottage cheese or farmer cheese
4 tbsp butter

Place all the ingredients in the bowl of a heavy electric mixer, such as a KitchenAid. Mix with the dough hook until the dough is very smooth. Cover and allow the dough to rest for 15 minutes.

Divide the dough into 2 pieces. Roll out 1 piece of the dough into a very thin rectangle. Place a rope of the filling, about 3/4 inch in diameter, 1 inch away from the long edge of the dough. Fold the long edge of the dough over to enclose the filling; press to seal. Cut the filled roll away from the rest of the dough. Using the narrow edge of the handle of a table knife, press and cut the into individual knishes, 2 inches long. Place the Knishes on oiled baking sheets. Repeat with the remaining dough and filling.

Bake at 425 F. uncovered, until lightly browned, about 20 minutes.

Onion filling:
Saute the onions in butter and chicken fat until golden brown. Boil the potatoes, drain, and mash. Add the onions, along with any oil that remains in the pan. Season with salt and pepper.

Cheese filling:
Saute the onion in butter until golden. Mix the onion in with the remaining ingredients, including any butter left in the pan, cover, and chill.

TO RENDER CHICKEN FAT.
While chicken fat can be purchased in any Jewish market, it is easy to prepare fresh at home. It is called SCHMALZ. Simply combine chopped fresh chicken fat and skin with a little water in a small frying pan over medium-low heat until the fat is liquid and the solids have shrunk to very small, crunchy bits. This should take about 20 minutes. Strain the bits from the fat and use for other recipes. Watch carefully while rendering so the bits don't burn. Refrigerate the fat.