Potato knishes, – Paulina Cocina

Hello dear friends of Paulina Cocina! We hope you are very well and eager to cook. Today we bring you a recipe that is very popular in Argentina, but its origin is not from this country: knishes de papa.

In the vast universe of gastronomic traditions that Argentina has, Jewish food occupies a very important place and these snacks were adopted in many cuisines, almost like empanadas.. If you don’t know them, if you’ve never tried them or if you’ve never made them homemade, we recommend reading this note from beginning to end.

We are going to tell you everything about the homemade knishesits origin, its variants, a simple way to make them and a potato knishes recipewith dough and everything, to make at home and show off with the bobe (grandmother in Yiddish).

About potato knishes

Los knishes de papa are some very typical stuffed dough buns in Argentinasince they fuse the heritage of Jewish gastronomy, a product of the community that lives in the country, and local customs.

Is about small bites with a creamy mashed potato filling, wrapped in a tender, golden dough. These delicious delicacies are recognized for their soft texture and the harmonious combination of flavors that unfold in each bite.

Knishes have a classic way of making, but also They can be filled with other variants such as cheese, meat or onion knishesand even homemade dough can be replaced with purchased dough.

Characteristics of potato knishes

1. Sumptuous filling: The creaminess of the mashed potatoes, which is seasoned with plenty of pepper, becomes the soul of the knishes, offering a comforting sensation in every bite.
2. crispy dough: The baked dough provides the ideal contrast for the filling, creating a symphony of textures at first bite.
3. Versatility: It is great to incorporate ingredients such as onions, mushrooms, grated cheese, and herbs, to give it an additional touch of flavor.
4. Perfect for sharing: Their compact size makes them the ideal choice for snacks at meetings, celebrations or simply enjoying everyday life.
5. Tradition in every bite: Each bite carries with it centuries of culinary tradition, connecting different generations with its authenticity.
6. Ideal to make in quantity and freeze: Being very productive, it is best to take the trouble to make a good number so that you can freeze them and always have them on hand.

Origin of Jewish empanadas and their name

Los knishes They have their roots in Eastern Europe, where they were a staple of Jewish cuisine. The term “knish” comes from Yiddish and refers to any type of stuffed snack..

As Jewish communities emigrated to Argentina and other countries in the region, they brought with them many dishes of Jewish food with potato and other ingredients. The classic recipe included potatoes, onion and typical seasonings of the region.. This Jewish empanada was adapted to local palates, where variations and other types of dough were also added.

The potato knishes dough and the version with empanada covers

The preparation of the classic dough is a fundamental part of the success of the knishes. The recipe is not too mysterious. It is a mixture of flour, eggs, water, oil and salt, with which a soft dough is achieved. This dough is stretched thinly to guarantee that crispy texture that characterizes these bites.

However, with these times can also be prepared potato knishes with empanada tapas, as a quick and easy alternative to the classic Jewish empanada. If each lid is stretched a little, brushed with oil, and then with egg before baking, they are the same as homemade dough.

When to enjoy knishes in Argentina

Knishes are welcome on any occasion. Nowadays they can be found in many restaurants and fast food places, since the tradition of Jewish food was strongly established in Argentina, especially in Buenos Aires..

Besides It is very common to find a tray of knishes at community celebrations such as bar mitzvahs, the Jewish New Year, known as Rosh Hashana, and other types of family gatherings and birthdays.. These versatile bites adapt to any setting, carrying with them the essence of Jewish cuisine.

Tips to succeed with knishes

• perfect puree: Aim for creamy mashed potatoes that have the right consistency, neither too dry nor too wet. Season with plenty of pepper and nutmeg for a more intense flavor.

• Time: A soft and elastic dough must be achieved that guarantees the perfect texture. Once ready, it is important to let it rest and before baking, brush with egg so that it takes on that characteristic golden color.

• Sealed: Close the ends of the knishes and join by making a hole in the middle to prevent the filling from escaping during cooking and to ensure that it has the typical shape.

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Potato knishes recipe

Yield: 12 servings

Preparation: 1 hour

Ingredients

• 1 kg of potatoes
• Salt and pepper to taste
• 1 pinch of nutmeg
• 1 tablespoon oil
• 3 onions chopped
• 1 egg: for brushing
• 500 g of flour (if made with empanada lids, skip these ingredients)
• 1 egg
• Vegetable oil
• 1 cup of water

How to make potato knishes step by step

1. Boil the potatoes in their skins, peel them and make a traditional mash seasoned with salt, pepper, nutmeg and 1 tablespoon of oil. Let cool.
2. Mix the flour with 50 ml of oil, the egg and gradually add the water until you obtain a homogeneous and smooth dough. Let it rest covered for 30 minutes.
3. Meanwhile, sauté the chopped onions in a little oil until golden. Mix with the puree.
4. Divide the dough and stretch until it forms a rectangle. Brush with oil and place the filling lengthwise at one end, roll carefully and divide with your hands into portions as if they were ravioli.
5. Cut them, close the ends and carefully seal in the center by inserting your thumb. Place on an oiled plate and brush each knishe with egg.
6. Bake in a preheated oven at 180º for 20-25 minutes or until golden.