Knishes
- 2 pounds russet potatoes (about 4 potatoes), scrubbed clean
- 1 1/2 pounds yukon gold potatoes (6 to 8 potatoes), scrubbed clean
- 2 parsnips, peeled and roughly chopped
- 1/2 celery root, peeled, trimmed, and roughly chopped
- 2 medium white onions, roughly chopped
- 3 tablespoons Schmaltz or canola oil
- 2 fresh bay leaves
- Diamond Crystal kosher salt and freshly ground black pepper
- 3 large eggs
- 8 large eggs, beaten
- 3/4 cup Schmaltz, at room temperature, or canola oil
- 5 1/3 cups all-purpose flour (reduce flour to 5 cups if using canola oil)
- 4 teaspoons baking powder
- 2 teaspoons Diamond Crystal kosher salt
- 1 additional large egg, beaten, for the egg wash
- Poppy seeds, sesame seeds, caraway seeds, or other toppings of your choice
- Spicy brown mustard, such as Gulden's, for serving
- Produce
- Bay leaves, fresh (2)
- Celery root (1/2)
- Parsnips (2)
- Russet potatoes (2 pounds)
- White onions, medium (2)
- Yukon gold potatoes (1 1/2 pounds)
- Condiments
- Mustard, Spicy brown (1)
- Cooking & Baking
- All-purpose flour (5 1/3 cups)
- Baking powder (4 teaspoons)
- Diamond crystal kosher salt (2 teaspoons)
- Diamond crystal kosher salt and freshly ground black pepper (1)
- Poppy seeds (1)
- Schmaltz or canola oil (3 tablespoons)
- Refrigerated
- Egg, large (12)
- Other
- 3/4 cup Schmaltz, at room temperature, or canola oil
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 11, 2012 (5 months ago).
41 people saved this recipe.
