How to make potato knishes - Dallas News |

The great knish crisis of 2013

How to make potato knishes

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Mmm, the sound and smell of knishes frying in the morning!

Last month, a fire at Gabila's -- the only factory in the United States that makes fried square knishes -- caused lovers of the tasty treat to say 'oy vey' at delis and hot dog stands across the nation.

"You really need to get them golden because if they look kind of drab and not brown enough people won't be attracted to them, right?" says Chef Lynn Kutner of the Center for Kosher Culinary Arts. "It's very serious for people that love knishes because people on the streets of New York are buying hot dogs and knishes and now it's just hot dogs."

But before the kibosh could be put on the knish, Chef Kutner developed an original recipe and is sharing it with knish lovers across the nation.

"The first step is you put your dough together with the flour and the eggs and the other ingredients," she says. "Then you roll the dough as thin as you can, thin as paper and when it's thin you put the potato filling on... then we fold it under and we have our square knish."

These knishes are absolutely delicious.

Gabilas should be back up and running in a few weeks. But you want to make Chef Kutner's knishes, click here for the recipe.

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