LACTOSE FREE KNISHES!

For those of you who don't know what knishes are, they're a Jewish kosher staple. They are usually made of spinach or potato with a dough coating on them. Think of an apple dumpling if you're American, only imagine it filled with a spinach or potato. The best part is they're usually lactose free! You should check with the manufacturer first, though. I've never made them myself, but I did find what sounded like a great recipe in a Jewish magazine (which I've shared with you below).

RECIPE:   Potato Knishes   4 1⁄2 cups dry mashed potato (no liquid or fat added) 3 eggs, lightly beaten with a fork 1⁄2 cup flour or matzah meal 1⁄4 teaspoon freshly ground black pepper 3 teaspoons salt, divided use 1⁄4 cup olive oil 3 large onions, finely diced Additional flour for shaping knishes Additional olive or vegetable oil for frying knishes Mix the potatoes, eggs, flour or matzah meal, pepper, and 2 teaspoons of salt to form a smooth but slightly sticky dough. Set aside for 20 minutes while you fry the onions. Heat a 10-inch skillet over high heat for 20 seconds. Add the oil and heat for another 10 seconds, turning down the heat if the oil begins to smoke. Add the onions and sauté until they’re dark golden brown (but not burnt). Remove from the heat and stir in the remaining teaspoon of salt. Using flour or matzah meal, heavily flour your work surface and your hands. Using your fingertips, flatten 1 tablespoon of dough in your palm or on the work surface until you’ve created a 2- to 3-inch circle. If the dough is very sticky, roll in more matzah meal or flour. Place a little less than a teaspoon of the onion mixture in the center of the circle, then fold the dough edges over the filling to meet in the center, thereby creating a smaller, slightly flattened, filled circle of dough. Place the formed knish on a floured plate for up to 15 minutes (any longer, it will get soggy) while you shape the remaining knishes. To fry, heat a pan for about 20 seconds. Add oil to a depth of 1⁄4 inch and heat for 15 more seconds. Placing the knish seam side (the side where the dough comes together) down in the hot oil, cook over moderate heat for about 5 minutes, until it’s golden brown. Then, flip the knish over and fry for about two minutes, until the other side is golden. With a slotted spatula place the knish on paper towels to drain. Let cool for about a minute, and serve all of the knishes as soon as they are not too hot to handle. Yield: 2–3 dozen Extra note: Matzah meal acts like a sponge, absorbing excess moisture in dough. To allow for this, any dough or meat mixture containing matzah meal must rest for 15–20 minutes before using.