The Brooklyn-based Center for Kosher Culinary Arts says it's developed a recipe for the square, fried, potato-filled doughy treats.
That should help tide people over until a Long Island factory billed as the world's largest maker of knishes recovers from a fire.
The September fire at the Gabila's plant in Copiague has knish lovers searching far and wide for the doughy pillows of pureed potatoes.
One of the Gabila's owners says they hope to be back in operation in a couple of weeks.
In the meantime, the Center for Kosher Culinary Arts says it has developed a recipe to help "knish-a-holics."
The recipe below is also on the center's website:
Ingredients
2 1/2 cups AP flour
3/4 teaspoon salt
1-1 1/2 teaspoons turmeric(I used 1 1/2)—optional
2 eggs
1/2 cup tap water
2 Tablespoons oil
1 ½ pound Idaho or Russet Potatoes, boiled and mashed
1 large onion, diced and sautéed until golden
salt and pepper to taste
1 egg
2 T water
Procedure
Combine flour, salt and turmeric in a bowl. In another bowl beat eggs with water and oil.
Make a well in the center of the flour, pour in egg mixture and work until a nice soft dough forms.
Knead for one minute, then wrap in lightly floured plastic wrap. Allow to rest in refrigerator for a minimum of one hour (or longer).
Cut the dough in half, refrigerate one half. Roll out thin on a lightly floured pastry cloth (or other surface, which will require a bit more flour). Then stretch a bit more with the your hands, being careful not to make holes. The dough is nice and elastic, and stretches easily. Each half of the dough makes 8 knishes.
Fill with cooled potato filling.
Potatoes are mashed with onions that have been sautéed in oil until golden brown, salt and pepper. Potato mixture should be on thick side. If you feel that your potatoes are too thick, add a spoonful or 2 of water. This much knish dough takes about 3 cups of mashed potato–about 1 1/2 to 1/3/4 pounds.
To Bake:
Preheat oven to 350- 375 degrees, oven rack high in the oven.
Brush knishes with egg wash(1 egg beaten with 2 tablespoons water).
Bake 15-20 minutes, until golden.
To Fry:
Heat 1/4 to 1/3″ oil in a skillet. When the oil is ready( test by placing the handle of a wooden spoon in the oil. If the oil bubbles around the wooden handle, it is ready) Caution: You will have to adjust the heat, so that the oil doesn’t get too hot.
Using bone dry utensils (to avoid dangerous spattering–Water should never come in contact with the oil.) , place a few knishes in the oil at a time. Do not crowd the pan. When the first side is brown, turn carefully, and brown the other side. The knishes take about 1 minute per side.
Remove, and place on paper towels to drain. Then proceed with the next batch.
Once cool enough to handle, shmear with deli mustard and enjoy. You’ll want for knish no more!
