Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Anyone who is a fan of this Jewish dumpling has had that moment when you bite into a knish that you think has cooled, when in fact the potato center is still molten hot. It's a truly painful, but somehow totally worthwhile experience. And it's an experience I never learn from and repeat every time I make this dish.
Generally thought of a snack food, knish also makes a fantastic brunch dish. It's a filling savory baked dumpling that reheats beautifully, and as many of us know, has the potential to stay hot for an incredibly long period of time. This is a twist on the classic potato filling, using scallions instead of sautéed onions. You can make both the filling and the dough up to three days ahead of time, then assemble and bake them before guests arrive.