Scallion Pancake Knish
Russet Potatoes, Sauerkraut, Scallions, Schmaltz, Labneh, Dill Fronds, Smoked Trout Roe
Chef Spencer Horovitz of Hadeem | San Francisco, CA
Yield: 16 servings
Adapted by StarChefs | August 1 | Photo: Will Blunt
INGREDIENTS
Dough:
Yield: 560 grams
360 grams all-purpose flour
5 grams kosher salt
2 tablespoons neutral oil
Schmaltz-Brown Butter Roux:
Yield: 200 grams
90 grams butter
75 grams schmaltz
60 grams all-purpose flour
Potato Filling:
Yield: 480 grams
240 grams peeled russet potatoes, roasted and smashed
120 grams chopped sauerkraut
45 grams labneh
26 grams thinly sliced scallions
25 grams chile crisp
25 grams chiffonade parsley
20 grams chiffonade dill
50 grams crispy gribenes
Ground white pepper
Kosher salt
Pancake Knish:
Yield: 16 pancakes
All-purpose flour
2 grams MSG
1 bunch scallions, thinly sliced
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Labneh
Dill fronds
Smoked trout roe
METHOD
For the Dough:
In a mixing bowl, combine flour, salt, and 72 grams hot water. Using gloved hands, mix until a shaggy dough forms. Add 164 grams room temperature water and knead 2 minutes, or until dough is smooth and elastic. Add oil and knead additional 2 minutes. Wrap tightly in plastic wrap and let proof 1 hour at room temperature.
For the Schmaltz-Brown Butter Roux:
In a saucepan over low heat, brown butter. Stir in schmaltz. Whisk in flour. Cook 3 minutes, or until a smooth roux is formed. Remove from heat and let cool.
For the Potato Filling:
In a mixing bowl, combine potatoes, sauerkraut, labneh, scallions, chile crisp, parsley, dill, and gribenes. Season with pepper and salt. Set aside.
For the Pancake Knish:
Place Dough on a lightly floured work surface. Divide evenly into 4 portions. Roll each portion into a ball, then flatten each into a 12-inch by 14-inch rectangle. Brush with 25 grams Schmaltz-Brown Butter Roux. Top with MSG and scallions. Place four 30-gram scoops Potato Filling along the bottom edge of each rectangle, ½-inch from the edge, and leaving ½-inch between each scoop. Cut lengthwise into 4 strips, ensuring 1 scoop Potato Filling per strip. Using gloved hands, fold the left corner of each Dough strip to the top right corner, then fold the right corner to the top left corner. Roll, leaving 1-inch from the top. Pinch edges to seal Potato Filling. Flatten to 1-inch thickness. Transfer to a parchment-lined and greased sheet tray. Let sit 30 minutes.
To Assemble and Serve:
Heat oven to 350°F. In a skillet over medium flame, heat 1-inch oil. Working in batches, drop 3 Pancake Knishes into hot oil. Fry 3 minutes. Flip and fry additional 3 minutes, or until crispy and golden brown. Baste with additional oil as needed to ensure even browning. Transfer fried Potato Knish to a sheet tray. Bake 10 minutes, or until center of Potato Knish reaches 180°F. Transfer to a paper towel-lined plate and let drain. Place Pancake Knish onto a small serving plate. Top with 1 dollop labneh. Garnish with dill. Finish with desired amount trout roe.
