Ingredients
3 eggs, lightly beaten, divided
1 tsp salt, divided
1 tsp baking powder
2 tbsp vegetable oil
1 1/2 cups all-purpose flour, plus more for rolling and dusting Pantry
2 large russet potatoes, scrubbed and diced with peel intact
2 tbsp unsalted butter
1 small onion, diced
1/2 tsp fresh thyme (about 2 twigs)
1/3 cup shredded sharp cheddar cheese
freshly ground black pepper
Preparation
Directions
Preheat oven to 375 degrees F. Lightly dust a baking sheet with flour and set aside.
Combine 2 beaten eggs, 1/2 tsp salt, baking powder, vegetable oil and flour in a mixing bowl. Stir together until a soft dough forms. Turn out onto a floured surface and knead 8-10 times, until dough becomes slightly elastic. Cover dough and allow to rest for 15-20 minutes.
While dough rests, bring a pot of salted water to a boil. Add diced potatoes and cook until very soft, 12-15 minutes. While potatoes cook, heat butter in a medium frying pan over medium-high heat. Add onions and thyme and cook for 5-6 minutes until onions are lightly browned and very fragrant. Remove from heat and scrape into a mixing bowl. Once potatoes have cooked, drain them and add them to the bowl with the onions and thyme. Add cheese and mash with a fork or potato masher until potatoes have very few lumps. Add remaining 1/2 tsp salt and fresh ground pepper to taste and set aside.
Once dough has finished resting turn it out onto a floured surface. Knead a few times and form dough into a cylinder, about 8" long. Cut dough into 8 equal pieces. Use a rolling pin to roll each piece into a 4-5" circle. Scoop 3-4 tbsp of the potato mixture into the center of each circle and pinch the ends together, so it looks like a little bundle.
Beat remaining egg together with 1 tbsp water. Use a pastry brush to lightly brush the tops of the knishes with the egg wash.
Bake for 15-18 minutes, or until knishes are golden brown.
Serve hot, with sour cream if desired.
