|
I decided to go back to my origins and go for a simple jewish dumpling, the potato knish. The problem with that is that most of them use schmaltz and butter and cream and all sorts of non-vegan things. So we'll just wing it! Start with the filling. A potato based thing, and since there is no butter or cream, let's add in some extra flavors from parsley, rosemary and spinach along with the usual sauteed onion and garlic.  Dicing up the greens and the aliums, then let that spinach wilt away into a much smaller volume.    While that's happening peel your taters and cut into smaller chunks so they cook faster. Then chuck in some boiling, salted water. Ignore the veg bits floating in the water, it isn't important.   When they yeild easily to the prodding of a fork, drain, add to the green stuff with some salt and mash with a fork. Or the back of a spoon. Or a potato masher. Add salt and pepper to taste. Whatever you use, try not to overwork it as it will become gummy.   This needs to cool completely so you have some time to work on your dough. It's a pretty simple dough.  Mix two an a half cup flour with 3/4ths cup of water, 1 TSP vinegar, 1 TSP baking powder and 1/2 TSP salt. Bring it together in a mixer, then stream in a half cup of vegetable oil. Don't overmix.   Let rest for at least an hour. Divide your dough and then think you have an awesome idea and send 1 of your dough lumps through your pasta sheeter instead of using a rolling pin.    This was not a good idea, the dough was more elastic than a pasta dough and it kept springing back and it just wasn't much fun. Also the one resource I saw for shaping knish was to do a long sheet, do a line down the middle of filling, cover with a second sheet, then just cut them out into squares. This was not good and leaked filling. I only used this method for a quarter of the dough.    The rest, I just put down a small blob of dough, flattened it into a circle, put the filling in the center, then very poorly pulled the dough up around the filling to the center, twist a little, then do the same. Like a stuffed bao. But I am terrible at the pleats, but at least it kept the filling in the middle, and the dough was reasonably thin without it busting out. Apparently I didn't take a picture of the lined up knish after filling, but here are 4 in the basked of a deep fryer.    Speaking of which. I felt bad that I only had 1 dish for this ICSA so I decided to cook it 3 ways to fake having 3 dishes. I Baked some (the sheeted ones since I wasn't sure if they would just leak all over the fryer), Fried some, and Steamed some.    Cross section.  Now for dips. A good Knish needs only some spicy brown mustard. A bad Knish can be saved by a spicy brown mustard. So that's what I did. I won't say which category my knish fell into.  Who am I kidding, of course I will say. They were fine. My biggest problem was that I used too much rosemary so they were very strongly rosemary-y. I could have easily halved the rosemary I used. But it and the parsley were from my garden so I had loads. I also thought cooking it down that much would lessen the flavor, I was wrong. But with enough spicy brown mustard, even the most rosemary of sins is covered up. As far as the different cooking methods goes. The fried and the baked tasted remarkably similar except that fried, as always, was better. The steamed knish had an entirely different dough texture. Gummy, but not in a bad way, it was a pleasant chew. I would still go with the fried version if making them again, but it was a fun experiment.
|
#
?
Mar 30, 2024 19:28
|
|
|
|
| # ? May 4, 2024 00:23 |
|
|
don't think i've ever had a knish and now i want to try one especially as someone who loves rosemary these look great!
|
|
#
?
Mar 30, 2024 23:49
|
|
|
Apparently the leaking filling is a feature sometimes?:max_bytes(150000):strip_icc():format(webp)/potato-knish-recipe-hero-09-fulldish-3206dfb302e943df9e9683f567e863ed.jpg) In any case, these look delicious and together with the wonton make me genuinely think having a deep fryer would be nice (in truth, it would very likely be devastating for my eating habits).
|
|
#
?
Mar 31, 2024 04:35
|
|
|
Those are some tasty looking knish, I might have to try making the non-vegan version
|
|
#
?
Apr 1, 2024 16:57
|
|
|
Stupendous! I love knishes. One of my favorite foods. Potato knishes are the best because potatoes are the best. Never heard of making them in a long sheet/log style. Maybe it would work better if you did it ravioli style and put blobs of filling. But I think rolling out individual knishes is the way to go.
|
|
#
?
Apr 2, 2024 04:45
|
|
|
TychoCelchuuu posted:Stupendous! I love knishes. One of my favorite foods. Potato knishes are the best because potatoes are the best. Never heard of making them in a long sheet/log style. Maybe it would work better if you did it ravioli style and put blobs of filling. But I think rolling out individual knishes is the way to go. Once I started doing individual it was so easy, I don't know how many I would have to be making for the log style to be more efficient.
|
|
#
?
Apr 2, 2024 04:47
|
|
|
This looks like perfect comfort food. I would definitely make these, especially with the mustard dip!
|
|
#
?
Apr 2, 2024 22:33
|
|
|
These seem like a satisfying bite.
|
|
#
?
Apr 5, 2024 16:50
|
|
|
|
| # ? May 4, 2024 00:23 |
|
|
I love potatoes and combining them with parsley, rosemary, onions, garlic, and spinach looks delicious. I'm wondering what adding vegan butter would do, and I think I'll have to find out  Looks amazing!
|
|
#
?
Apr 6, 2024 16:14
|
|
