Knishes
With Rosh Hashanah right around the corner, Lucy always tries something new for knish fillings. This year we caramelized some onions, then threw in some cabbage, a clove of minced garlic and some home made / smoked shopped corned beef. The red potatoes were boiled but not peeled, mashed and dressed with salt, pepper and some International crema. Once the potatoes were mixed in we did our usual easy peasy dough wrap of oil, water, salt and AP flour. Since this was test run we didn't bother with the egg wash but will do so for the RH holiday. We like our knishes more bite size rather than the larger than gigantic hamburger size at Yonah Schimmel's knish bakery in Manhattan's Lower East Side
Here is the filling. These were baked at 350 F for 30 minutes and then we turned on the convection and turned the oven down to 325 F for another 15 minutes. Will post the final version on Thursday. Here they are for Rosh Hashanah...The egg wash and shaping made a difference::) My wife said she liked them so that is really something!
Comments
I always knew I was missing something, not having much Jewish food in my diet. That sounds like a really appetizing filling, and nicely golden colored crust, not burned at all!
own kind of dumpling from: empanadas, shu mai, pot stickers, meat pies, ravioli,......the list is pretty endless and I am happy to say that I love them all, make them all and eat every one I can find:-) Can't get enough of these things. This version is pretty tasty for sure but definitely not kosher with the Hispanic dairy mixing in wit the smoked corned beef:-) Glad you liked them. Once the production ones hit the oven they will be coated in an egg wash and have a better golden , but hopefully not burnt, color. Will also spend a little more time in shaping them right and getting them to look a little more professional so the company won't snicker and point at them :-)
Happy Baking
These sound very tasty. Have not made knishes myself but they are on the list to try.
Baking up a batch of 25 pretzel rolls to bring to my Cousin's house tomorrow for the holiday. I changed it up a bit by using mostly Ale as the liquid and as usual added around 12% whole rye flour to the mix.
Happy New Year to you and your family!
The ale, rye pretzel rolls sound great. I put porter, walnuts and prunes in half the bread we mixed up yesterday, but won't bake them till tomorrow since it is another double, long retard totalling 36 hours - instead of the 44 hours last week. We are having chicken tomorrow for New Years. Lucy says hi to her pals.
Happy baking Ian.
Dabrownman: Sounds wonderful. I do love empanadas. And years ago, friends from China enlisted us to help them make potstickers. They did all the work, but these were so good....better than anything in a restaurant. They did all kind of different fillings. You've got me thinking....Be sure to share the "finals." Thanks for sharing These yummy treats. Best, Phyllis
p.s. Dabrownman came up on my auto spell on my ipad....I guess it is the category of baking buddy!
auto spell of Dabrownman. She says you must be hanging out with the wrong crowd Phyllis:-) Nothing like a good dumpling. You can put just about anything in them. These were tasty enough. Will post the final version later.
Happy Baking Phyllis
dabrownman: Not sure about hanging out with the wrong folks, as I love my baking buddies! I am currently in a house built in 1745 in Nantwich, England, visiting fantastic friends, including a high school friend of my husband from Liverpool. Our friend's house is quite new for here as many houses in this town are from the 1500s. Lots of Tudors. Quite different than California and Arizona! I brought our friends some sourdough rolls I baked this morning; perhaps I will do a a post at some point. I brought the sourdough starter from the U.S. to the UK and it is still going strong. Tell Lucy I am looking forward to seeing your final bake. Best, Phyllis
I am hugely partial to a good knish and these look great! I am with you on the smaller sized knishes, but you can't get them on London streets I'll take whatever size is going from the NY street vendors! Yours sound fantastic, please post a shot of the filling too and I echo Phyllis, share your "finals"!!
Shanah Tova to all!!
in Phoenix either. I posted a filling shot and will post the final version later. You would like these little bites.
Happy New Year to you and yours and Happy Baking too.
Also called Kreplach. Traditionally, meat filled pastry served in Chicken soup. Yum.
Happy New Year to everyone!
matzoh balls! What's not to like? i suppose the difference between knishes and kreplach around here is that the knish dough doesn't have any eggs in it and is baked - you wouldn't put then in soup after baking them. Kreplach is usually boiled and then put in soup or boiled and then sauteed till brown, on two sides - my favorite way - like a pot sticker. But they are very similar like cheese enchiladas - one in green and the other in red sauce:-) I think I will boil and saute some of these - thanks for the prod.
Happy New Year to you and yours - and Happy Baking.