Name: Potato and Liver Knishes Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Middle East
Ingredients: 2 cups all purpose flour; ⅓ cup vegetable oil; ⅓ cup water; 2 egg; ¾ tsp baking powder; ¾ tsp distilled white vinegar; ⅓ tsp. salt; water; ½ lb mashed potatoes; ⅔ lb chicken liver; 1½ cups yellow onions; ¾ cup cabbage; ⅓ cup unsalted butter; salt and ground black pepper

This is a staple in Jewish cooking that appears on many holiday tables. Not only that, but this knish recipe is also a common snack among the Jews. The feeling is a combination of mashed potatoes, liver, and cheese. Tastes just the way your Bubbe made it.

How To Make Potato and Liver Knishes

This tasty-filled knish recipe is filled with a hearty potato and meaty liver filling. You’ll be full with just one bite of this Jewish snack.

Prep: 40 mins

Chill: 1 hr

Cook: 50 mins

Total: 2 hrs 30 mins

Serves:

Ingredients

For Dough:

2 cups all purpose flour
⅓ cup vegetable oil, plus more for glazing
⅓ cup water, warm
2 egg, beaten, divided
¾ tsp baking powder
¾ tsp distilled white vinegar
⅓ tsp. salt
water, as needed

For Potato Filling:

½ lb mashed potatoes, prepared
⅔ lb chicken liver, broiled and finely chopped
1½ cups yellow onions, diced, or red onions
¾ cup cabbage, finely chopped
⅓ cup unsalted butter
salt and ground black pepper, to taste

Instructions

Filling:

Melt the butter in a skillet over medium heat. Add the onions and cabbages. Saute for roughly 8 to 10 minutes until both vegetables begin to caramelize.
Add the chicken livers. Saute briefly, then add to the prepared mashed potatoes.
Fold until evenly incorporated. Adjust seasoning with salt and pepper. Set aside to cool down completely.

Dough:

Sift the flour, baking powder, and salt into a bowl.
Make a well at the center, then add all the liquids into the well, including 1 beaten egg. Fold until it forms a rough dough.
Dust the working area with flour, then knead lightly for roughly 8 to 10 minutes until the dough is soft. It will be slightly oily but not sticky.
Cover and set in the chiller for 1 hour.

To Assemble:

Prepare the our egg wash by adding roughly 2 tablespoons of water to the beaten egg. Stir to combine.
Dust the working area with flour, then shape the dough into a rectangle.
Using a rolling pin, roll the dough until its ⅛-inches thick.
Spread the filling roughly 3-inches away from one end, then brush the egg wash on the opposite end of the dough.
Starting from the side with the filling, slowly stretch the dough to cover the filling.
Slowly roll like a sausage roll, stretching as needed to keep the shape as uniform as possible. In case you have a tear in the dough, it will disappear by the time it is shaped and baked.
With the seam side down, press down on the opposite ends of the dough to have the filling stay firm in place. You may need to slightly roll and stretch as needed to hold its tube-like shape.
Using either a bench scraper or the back end of the knife, make 1-inch marks on the length of the dough. Trim off both ends.
Cut the marked doughs. Pull ends of the dough over the filling and tuck into the knish to form small cakes.

Baking:

Preheat the oven to 375 degrees F and grease a baking sheet with cooking spray, then line with parchment paper.
Glaze each knish with vegetable oil, then place these onto the lined baking sheet, inches apart from each other.
Bake for roughly 40 minutes or until golden brown. Serve immediately or allow it to cool to room temperature then serve!

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