Knishes all around! Join us as we make the traditional knish using Washington potatoes and onions.
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We’re back at Zilberstein in North Seattle. Fresh sandwiches, perfect bagels, and authentic Jewish dishes are perfected in this kitchen. Owner Josh Grunig wants everyone who walks up to the window to walk away with a smile. There’s just one tiny little problem. >> Where does the name come from? >> Well, we were like, what is the longest, most difficult name possible to come up with? >> Tablestein, >> I guess. Maybe not. >> Either Zilberstein or Zilberstein. I won’t lie. For the probably the first year I just said I’m going to Z. Do you want anything? >> Do you want to say Stein? >> No. >> No. >> So my family immigrated from Poland and my mom’s side of the family, their last name is Stein. And so our name before we came to the US was Silverstein. >> I’ve always called it Silverstein. Oh man, I need to fix that. My whole family is calling it the wrong name. >> That is how you pronounce it, right? But when the food is this good, not even a tricky name will keep people away. Well, from what I hear, there are like lines out the door. >> Yeah. Don’t come on Saturday. >> We’re trying to make food slowly and intentionally. We’re trying to honor the past in that way. And so, I thought it would be great to use our our family name. We love their breakfast and our kids love the sprinkle cookies. >> During Hanukkah, we always get the brisket and the lockas. Honestly, I usually just go down the line and I’m like, I want that that that. What are we going to make today? We’re going to make potato and onion kesh. >> I don’t know what a kesh is. >> So, a kesh is kind of like a Jewish dumpling. We roll out our dough really, really thin and then we roll it into itself and make these really thin layers. >> It’s going to be delicious. I can’t wait. >> This is a lot of everything, right? >> Well, everyone needs 60 kishes, though. >> I think they do. Yeah. >> 50 for me. >> Yes. >> 10 for you. >> That’s fair. >> Okay. We start by combining eggs, water, olive oil, salt, apple cider vinegar, and flour together, then mixing it up and letting it rest. Now, it’s on to the Washington potato and onion filling. >> We’ve got our cooked red potatoes. Um, we’ve got our yellow onions, which we’ve we’ve cooked these down for about 5 hours. >> How many onions does it take to get this amount? This is >> This was about 10 lbs of onions. It really really cooks down a lot. Yeah. >> That’s how you do it right, though. >> That’s how you do it right. We add our cooked potatoes, caramelized onions, olive oil, salt and pepper into a pan and mix it up. Then it’s back to the dough. >> So, we’ve got our kish dough. It’s been resting overnight, so it’s nice and cold. >> How many kishes do you make like in the day here? >> Uh, not that bad. >> But after this, >> we’re going to change to kishery here >> or something. >> It’s It’s a delicate delicery. >> Yeah. That’s We’re We’re changing hearts tonight. >> Yes, we are. >> So, I’m going to show you how to throw the flour on the table. Okay. Now, I’ve seen >> So, we’re going to get a good a good handful. >> And you want to let flour kind of settle down into your pinky. >> And as you throw it, open up your hand. So, I’m going like that. So, I’m going to I’m going to have a nice even layer of flour on there. You And if you don’t do this right, then all the kinish will be ruined. So, no pressure. That’s great. Okay. That’s way too much flour, though. Now Josh uses a sheeter to flatten out the dough. Then we roll it out even flatter. Next, it’s time for the filling. >> All right, so now we’re going to take this strip of our kesh dough. We’re going to roll it over. And now I’m going to pull the dough and make it even thinner. I’m going to rotate it 90°. >> And then I’m going to roll it over again. I’m going to take the edges >> and I’m going to fold that under. I’m going to set it down on the table and I’m just going to press it down. >> We put them in the freezer for an hour, then add an egg wash and bake them for half an hour. >> These look beautiful. I think it’s time that we get to try them. >> Well, I I don’t eat I don’t eat them. >> You don’t? >> No, I’m just kidding. Let’s do it. >> Washington potatoes and onions. They taste so good. >> I could just eat handfuls of caramelized onions. In New York, how they how they serve kish are like in a hot dog stand in a steamer. >> You can have a whole one and then that will pretty much carry you through all of lunch. You can imagine this being eating this warm on a cold day outside. >> Thank you so much. >> Thank you. >> Yeah. Cheers. Let’s eat some more. >> To get the recipe for Zilberstein’s Washington potato and onion kish, visit us at wagrown.com.
Dining and Cooking