Ingredients
-
7
-
2
-
4
-
-
-
-
3/4
-
1
-
1/8
-
-
3 - 4
-
-
-
-
Directions
Knishes (((My Grandmom’s Greatest))) Appetizer or Side Dish, My maternal grandmother, Anna (Buhal’tsev) Bell Mersky, made the BEST KNISHES I ever tasted Her secret was not just the chicken fat, but making the chicken fat into grieven, as described in this recipe The grieven is better tasting, after being frozen ENJOY – ENJOY – ENJOY If you have any questions e-mail me: AlanLeonetti@q com, My maternal grandmother, Anna (Buhal’tsev) Bell Mersky, made the BEST KNISHES I ever tasted Her secret was not just the chicken fat, but making the chicken fat into grieven, as described in this recipe The grieven is better tasting, after being frozen ENJOY – ENJOY – ENJOY If you have any questions e-mail me: AlanLeonetti@q com
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Steps
|
1
Done
|
3 Weeks to 3 Months Prior to Making Knishes, Saut 2 Large Onions With 3 Oz. Chicken Fat With Skin in Peanut Oil Until Brown. Crumble Up the Skin Into Pieces. |
|
2
Done
|
Add 1/8 Teaspoon Baking Soda When Onions Are Nearly Done. |
|
3
Done
|
Mix the Sauted Onions With a Few Ounces of Sauteed Schmaltz (chicken Fat With Crumbled Skin) Thoroughly. |
|
4
Done
|
Wrap or Seal Tightly and Place Into Freezer. |
|
5
Done
|
This Is Called "grieven" and Is the Secret to Wonderful Tasting Knishes. |
|
6
Done
|
Defrost the Grieven Prior to Making the Knishes. |
|
7
Done
|
For the Filling: Place Mashed Potatoes Into Large Mixing Bowl. |
|
8
Done
|
in a Skillet Heat the Grieven Mixture and Add It Into the Mashed Potatoes. |
|
9
Done
|
Season to Taste With Salt, Black Pepper, Garlic Powder and Sugar to Taste. |
|
10
Done
|
Do not Season Heavy With Salt or Garlic, and Especially not With the Sugar, as You Do not Want It to Be Sweet. |
|
11
Done
|
For the Dough: Place the Flour Into a Mixing Bowl. |
|
12
Done
|
Mix a Little Less Than 1/2 Cup Peanut Oil and Save Remaining Oil. |
|
13
Done
|
Add 1 Tablespoon Baking Powder, 1/8 Teaspoon of Salt and Just Enough Water to Make the Dough. |
|
14
Done
|
Roll Out the Dough as Thin as Possible, Being Careful not to Create Holes in the Dough. |
|
15
Done
|
Cut Dough Into 4 to 5 Inch Strips and Then Into 4 to 5 Inch Squares. |
