Kosher Doshers' Hodge Podge Knish.

"Kosher Doshers' Hodge Podge Knish." (Parve Version)

Why is it called a Hodge Podge? Because I've never written a recipe for this, and I have never made it twice the same. 

I received many requests for this recipe, so I decided to create a written version. A video will be available soon.

 

Discover exciting options to broaden your culinary horizons and tantalize your taste buds after this recipe.

Note: I am attempting to write this recipe for everyone, which means if you have no skills in the kitchen, you should be able to follow this one. This is how I create and publish my recipes on my blog and vlog.

Basic Ingredients...

4- Very Large Russet Potatoes or 6-7 Medium Potatoes. CUT THE POTATOES INTO 3/4-INCH Chunks. This allows the potatoes to cook evenly. You have the option to leave the skins on or off or some of them on. But make sure to scrub them thoroughly if leaving any skins on.

1-Bunch of Scallions (Green Onions) 

1- Small Carrot or half of a large one

1- Medium Onion or two small ones 

5- Cloves of Garlic Chopped finely

1-2 Tsp Salt 

1-2 Tsp of Black Pepper

1 Tsp of Tumeric 

1 Tbl of Badia 14 Spices All Purpose Seasoning (No Salt)

A few sticks of margarine that are at room temp.

No one wants to wait for water to boil, so I first put up a pot of Salted water as a technique. Make sure to cover to avoid evaporation. If it comes to a boil before you are ready, lower the flame until you are prepared to toss in the potatoes. Before adding the potatoes, bring the water back to a boil. 

Mise en place "putting in place" or "gather." The organizing and arranging of the ingredients

Chop up Onions, Finely Chop up Scallions, and Mince the Garlic. Wash the carrots well, and use a vegetable peeler to peel off their skins. Use a Microplane or box grater (or whatever you might have) and choose the hole size that will give you the texture you want to feel on your palate. 

Note ****: I prefer to separate the white parts from the green for the Scallions. 

Toss a 1/2 of a Stick of Margarine in a large Saute and melt completely. Add onions with a 1/2 tsp of salt and process them on a low-med flame. 

The salt will aid in drawing out the moisture of the onions and the caramelization. You will begin to smell the onions, and when they become translucent and begin to take on a hint of color, add the garlic. When you can smell the garlic permeating your olfactory senses, add the white parts of the Scallions and the grated carrots. 

When this mixture has taken on lots of colors, or what we call a grandiose caramelization, bring water back to a roaring boil. Toss in potatoes and process until a fork can easily pierce. Strain and let the steam dissipate for at least 2 minutes. Why the 2-Minutes? We don't want a watery knish. 

I prefer using a hand potato masher as it helps create a better texture, although you can use anything to mash the potatoes. 

Add the potatoes to a huge bowl and the Sauted mixture with one stick of margarine. Add the rest of the seasonings and the green parts of the Scallions. Start mashing!! 

This is where you can experiment with your taste and adjust the food to your liking. Want creamer potatoes? Add more margarine! 

Have on hand Onion powder, Garlic Powder, etc. Start tasting and adapt to suit your palate. Undoubtedly, you will need to add more salt and black pepper. 

COOL VERY VERY WELL BEFORE ASSEMBLING THE KNISH. It would be best if you had the mixture way below room temperature, or it would melt the fats in the dough. I sometimes make this mixture the night before and store it in the refrigerator. 

What pastry should you use? Anyone you want. From homemade to store-bought. Everyone, including me, enjoys Mazor's Puff Pastry Square. You will need a 6-inch square slightly rolled out. Make sure to use flour to prevent sticking. 

After rolling out the dough, add a scoop of potato mixture to the center of the dough. Add a bit of water (or egg wash) using your finger or pastry brush to the perimeter of the dough, which will help seal the knish. 

Grab the corners of the dough and pinch at the top and sides to seal. Twist the top with your hands and invert it onto a board, shaping it like a round knish.

Brush with egg wash and bake at 350-400f. The temperature will fluctuate depending on your particular oven. Do you have a convection oven? Gas or electric? Hot spots? Regardless of the oven, it will take between 17 and 22 minutes to bake. Make sure to rotate once during the processing. 

Options are listed below. 

Saute Onions in schmaltz!!!! If you need to learn how to make it, ask me for help. I have a link on my blog at kosherdosher.com. In the search bar, type Schmaltz.

Gribenes are the byproduct of making Schmaltz. I will take these little nuggets, freeze them, grind them, and add them to the potato mixture. 

In addition to adding Schmaltz, if you have leftover meat, I.E., brisket, short ribs, and the mirepoix poux, you could also add this. 

Dairy Version: For a creamier version, add butter, sour cream, cream cheese, heavy cream, and shredded cheese. You can mix and match to your taste.

More Options on the Dough 

Knish Dough options

Dough #1

The easiest of them all is store-bought Puff Pastry dough. All you do is defrost and cut into desired sizes and shapes. 

Dough #2

Filo dough is another option, although it is more challenging. You can create many layers with Filo dough; if you choose this approach, make sure you butter each layer. 

# 3 My Favorite Knish dough

8 ounces of softened cream cheese (chive and herb cream cheese is fantastic)

8 ounces softened unsalted butter

1/2 cup sour cream

3 1/2 cups of A.P. flour

1 tsp of salt

#4

1/3 cup of canola oil

5 large eggs beaten ( add to the color(

3/4 tsp salt

2/3 cup filtered water

1 pound or more of A.P. flour

#5 ( Good frying dough)

3 cups of A.P. flour

1/2 tsp salt

1/2 cup of oil Canola, Veg, Sunflower oil

1 cup of filtered water. 

#6 Basic

11-16 ounces of A.P. flour 

1/2 tsp baking powder

1/2 tsp of salt

large egg beaten 

1/2 cup of fat....you choose. I like Schmaltz

1-2 tsp vinegar

1/2 Cup of filtered water

Some basic rules about Knish dough. There are no rules. Add whatever you want to it for flavor. You can add food coloring to it to change its color, and Turmeric is a way of doing this. Add whatever you want. Herbs and seasoning are a great way to bring out the color of the dough, and I love the addition of pepper and Turmeric. 

I love sauerkraut Knishes, which is a family favorite but make sure to drain Kraut well before using. Add Kraut to either dairy, parve, or meat version. 

Special note: To tenderize your dough, as an option, add 1/2 tsp of vinegar or lemon juice to 1 cup of flour called for in a recipe.

One last thing and this is important. Mix all the dry ingredients first and add to the wet ingredients. After making your Knish dough, you can store it in the refrigerator for several days. 

After you make your dough, please place it in the fridge for about an hour to hydrate. Take DOUGH out about an hour before use. This will help the gluten relax. For a detailed description of making the dough, I suggest GOOGLE!!!!

Why is it called a Hodge Podge? Because I've never written a recipe for this, and I have never made it twice the same. 

 

Discover exciting options to broaden your culinary horizons and tantalize your taste buds after this recipe.

Note: I am attempting to write this recipe for everyone, which means if you have no skills in the kitchen, you should be able to follow this one. This is how I create and publish my recipes on my blog and vlog.

Basic Ingredients...

4- Very Large Russet Potatoes or 6-7 Medium Potatoes. CUT THE POTATOES INTO 3/4-INCH Chunks. This allows the potatoes to cook evenly. You have the option to leave the skins on or off or some of them on. But make sure to scrub them thoroughly if leaving any skins on.

1-Bunch of Scallions (Green Onions) 

1- Small Carrot or half of a large one

1- Medium Onion or two small ones 

5- Cloves of Garlic Chopped finely

1-2 Tsp Salt 

1-2 Tsp of Black Pepper

1 Tsp of Tumeric 

1 Tbl of Badia 14 Spices All Purpose Seasoning (No Salt)

A few sticks of margarine that are at room temp.

No one wants to wait for water to boil, so I first put up a pot of Salted water as a technique. Make sure to cover to avoid evaporation. If it comes to a boil before you are ready, lower the flame until you are prepared to toss in the potatoes. Before adding the potatoes, bring the water back to a boil. 

Mise en place "putting in place" or "gather." The organizing and arranging of the ingredients

Chop up Onions, Finely Chop up Scallions, and Mince the Garlic. Wash the carrots well, and use a vegetable peeler to peel off their skins. Use a Microplane or box grater (or whatever you might have) and choose the hole size that will give you the texture you want to feel on your palate. 

Note ****: I prefer to separate the white parts from the green for the Scallions. 

Toss a 1/2 of a Stick of Margarine in a large Saute and melt completely. Add onions with a 1/2 tsp of salt and process them on a low-med flame. 

The salt will aid in drawing out the moisture of the onions and the caramelization. You will begin to smell the onions, and when they become translucent and begin to take on a hint of color, add the garlic. When you can smell the garlic permeating your olfactory senses, add the white parts of the Scallions and the grated carrots. 

When this mixture has taken on lots of colors, or what we call a grandiose caramelization, bring water back to a roaring boil. Toss in potatoes and process until a fork can easily pierce. Strain and let the steam dissipate for at least 2 minutes. Why the 2-Minutes? We don't want a watery knish. 

I prefer using a hand potato masher as it helps create a better texture, although you can use anything to mash the potatoes. 

Add the potatoes to a huge bowl and the Sauted mixture with one stick of margarine. Add the rest of the seasonings and the green parts of the Scallions. Start mashing!! 

This is where you can experiment with your taste and adjust the food to your liking. Want creamer potatoes? Add more margarine! 

Have on hand Onion powder, Garlic Powder, etc. Start tasting and adapt to suit your palate. Undoubtedly, you will need to add more salt and black pepper. 

COOL VERY VERY WELL BEFORE ASSEMBLING THE KNISH. It would be best if you had the mixture way below room temperature, or it would melt the fats in the dough. I sometimes make this mixture the night before and store it in the refrigerator. 

What pastry should you use? Anyone you want. From homemade to store-bought. Everyone, including me, enjoys Mazor's Puff Pastry Square. You will need a 6-inch square slightly rolled out. Make sure to use flour to prevent sticking. 

After rolling out the dough, add a scoop of potato mixture to the center of the dough. Add a bit of water (or egg wash) using your finger or pastry brush to the perimeter of the dough, which will help seal the knish. 

Grab the corners of the dough and pinch at the top and sides to seal. Twist the top with your hands and invert it onto a board, shaping it like a round knish.

Brush with egg wash and bake at 350-400f. The temperature will fluctuate depending on your particular oven. Do you have a convection oven? Gas or electric? Hot spots? Regardless of the oven, it will take between 17 and 22 minutes to bake. Make sure to rotate once during the processing. 

Options are listed below. 

Saute Onions in schmaltz!!!! If you need to learn how to make it, ask me for help. I have a link on my blog at kosherdosher.com. In the search bar, type Schmaltz.

Gribenes are the byproduct of making Schmaltz. I will take these little nuggets, freeze them, grind them, and add them to the potato mixture. 

In addition to adding Schmaltz, if you have leftover meat, I.E., brisket, short ribs, and the mirepoix poux, you could also add this. 

Dairy Version: For a creamier version, add butter, sour cream, cream cheese, heavy cream, and shredded cheese. You can mix and match to your taste.

More Options on the Dough 

Knish Dough options

Dough #1

The easiest of them all is store-bought Puff Pastry dough. All you do is defrost and cut into desired sizes and shapes. 

Dough #2

Filo dough is another option, although it is more challenging. You can create many layers with Filo dough; if you choose this approach, make sure you butter each layer. 

# 3 My Favorite Knish dough

• 8 ounces of softened cream cheese (chive and herb cream cheese is fantastic)
• 8 ounces softened unsalted butter
• 1/2 cup sour cream
• 3 1/2 cups of A.P. flour
• 1 tsp of salt

#4

• 1/3 cup of canola oil
• 5 large eggs beaten ( add to the color(
• 3/4 tsp salt
• 2/3 cup filtered water
• 1 pound or more of A.P. flour

#5 ( Good frying dough)

• 3 cups of A.P. flour
• 1/2 tsp salt
• 1/2 cup of oil Canola, Veg, Sunflower oil
• 1 cup of filtered water. 

#6 Basic

• 11-16 ounces of A.P. flour 
• 1/2 tsp baking powder
• 1/2 tsp of salt
• large egg beaten 
• 1/2 cup of fat....you choose. I like Schmaltz
• 1-2 tsp vinegar
• 1/2 Cup of filtered water

Some basic rules about Knish dough. There are no rules. Add whatever you want to it for flavor. You can add food coloring to it to change its color, and Turmeric is a way of doing this. Add whatever you want. Herbs and seasoning are a great way to bring out the color of the dough, and I love the addition of pepper and Turmeric. 

I love sauerkraut Knishes, which is a family favorite but make sure to drain Kraut well before using. Add Kraut to either dairy, parve, or meat version. 

Special note: To tenderize your dough, as an option, add 1/2 tsp of vinegar or lemon juice to 1 cup of flour called for in a recipe.

One last thing and this is important. Mix all the dry ingredients first and add to the wet ingredients. After making your Knish dough, you can store it in the refrigerator for several days. 

After you make your dough, please place it in the fridge for about an hour to hydrate. Take DOUGH out about an hour before use. This will help the gluten relax. For a detailed description of making the dough, I suggest GOOGLE!!!!