Knysh mostly bun-bowl: mashed potatoes, surrounded by a thin layer of puff pastry. It can be baked and fried, with various fillings. Knysh has gained popularity among immigrants in new York, in fact, inexpensive product that turned into something more exciting. And nothing has changed since then. To this day, Yonah Schimmel's uses the same recipe that the Romanian Rabbi Schimmel and sells it on the street in the cart, as in 1890. Always baked, they are the perfect way to start the day, warm appetizer, to warm the hands during winter. They also have an amazing assortment of: traditional potato, with cereals, with minced meat, spinach, mushrooms, vegetables, cabbage, sweet potatoes and broccoli. You can write a lot about this amazing bun, but only after you try one, you'll understand why people are buying them for more than 100 years.
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In a large bowl, combine the flour, salt, baking powder. In a small bowl, whisk together 1 egg, oil, vinegar and water.
Liquid pour a little into the flour and mix.
Knead a smooth dough, no more than 1 minute (flour may need a little more, it depends on the eggs that you take). Put the dough back in the bowl and cover it with plastic wrap. Set aside the dough for an hour in refrigerator (can be stored up to 3 days).
Potatoes peel and cook in salted water until tender.
Boiled potatoes to mash, add butter, fried onions, pepper and if necessary salt. Leave to cool.
Put the potato filling in the bottom part of the test, stepping back from the edge.
Roll the dough with the stuffing in the roll. The blunt side of a knife blade, carefully split the loaf into 5 parts, in the location section to rotate a little as if you wrapped the candy then cut at every turn and will sameples to form a sealed Knish.
It turned out such barrels, the finger is slightly pressed on the one side in place of the pockets, forming a dimple.
Here they Nishiki.
Put Knish on prepared baking sheet so that they do not touch. Whisk the egg yolk and 1 tablespoon of water and cover the top of the Knish. Bake at 190 degrees until Golden brown.
A traditional Knish is accompanied by spicy mustard, but I like it with sour cream. Bon appetit.