Mock Gefilte Fish

The word "knish" probably comes from the Yiddish word "knapen", to pinch. This describes the method of shaping these delicious pastries. I came across this light and delicious "knish" in one of Toronto's kosher delis; sadly I cannot remember it's name. The knish was shaped as a small stuffed round ball and was deep fried instead of baked. The proud owner naturally refused to give me the recipe. Yet it was so delicious that I tried to recreate it, quite successfully, in my own kitchen. My version is baked instead of fried, which makes it marginally less fattening. Potato Dough: ~~~~~~~~~~~~ 1 lb Potatoes (500 g) 1/4 c Chicken Fat, Vegetable Shortening or Peanut Oil (50 g2 oz) 1/3 c Flour (75 g/3 oz) For The Filling: ~~~~~~~~~~~~~~~ 6 oz Cooked Buckwheat (150 g); (Raw: about 100g/4 oz/1/2 cup) 12 oz Cooked Chicken Meat (350 g); preferably dark 1 md Onion; finely chopped 2-3 tb Chicken Fat, Vegetable Shortening or Oil x Salt x Black Pepper x Egg Glaze Cook the unpeeled potatoes in salted water. Pour off the water, return to the heat and dry the potatoes well. Mash to a smooth puree. Allow to cool. Add the melted fat and flour and knead to a smooth , softish dough. If the dough is too soft to handle, add some more flour. Cover and allow to rest for a while. ***** Continued Next Message ***** ++-
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