Are looking for a fullblood wagyu shredded beef and caramelized onion knish recipe that is delicious? How to make it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious fullblood wagyu shredded beef and caramelized onion knish should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of fullblood wagyu shredded beef and caramelized onion knish, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare fullblood wagyu shredded beef and caramelized onion knish which is delicious as long as you know the trick and how to make this dish able become treat special.

Ingredients and seasonings used in prepare

1. Prepare Knish Filling
2. Prepare 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Pulled Beef (pre-cooked)
3. Prepare 2 Large Yellow Onions (julienned)
4. Prepare 2 OZ Butter
5. Prepare 5 Medium Size Yukon Gold Potatoes (peeled and medium diced)
6. Take 1 BUNCH Chives (minced)
7. Take 1 CUP Dry Sherry (divided)
8. Prepare 8 OZ Cream Cheese
9. Prepare Kosher Salt & Freshly Ground Black Pepper (to taste)
10. Prepare Knish Dough
11. Prepare 2 1/4 CUP All-Purpose Flour (plus more for rolling out the dough)
12. Prepare 1 TSP Baking Powder
13. Take 1/2 TSP Kosher Salt
14. Prepare 1 Large Egg (lightly beaten)
15. Take 8 TBSP Unsalted Butter (melted and cooled)
16. Take 1 TSP Distilled White Vinegar
17. Prepare 1/2 CUP Lukewarm Water
18. Prepare Egg Wash
19. Use 2 Whole Eggs
20. Use 1 TBSP Water
21. Use Toppings
22. Prepare Dried Onions
23. Prepare Poppy Seeds
24. Use Sesame Seeds

These homemade dough balls are packed with flavor from the combination of Fullblood Wagyu shredded beef, onions, and cheese. Enjoy a mouth-watering burst of flavor with every bite. Fullblood Wagyu Shredded Beef and Caramelized Onion Knish. Hey everyone, hope you are having an incredible day today.

Step by step to make Fullblood Wagyu Shredded Beef and Caramelized Onion Knish:

1. PREPARING THE DOUGH Mix all of the knish dough ingredients (flour, baking powder, kosher salt, lightly beaten egg, melted and cooled unsalted butter, distilled white vinegar, and lukewarm water) in a large bowl.Mix with a large spoon or your hands until dough forms. Once the dough has formed, knead the dough for 30 seconds until smooth dough forms. Do not overwork the dough, or your knishes will be tough.
2. Cover the dough, and let it rest in the refrigerator for a minimum of 30 minutes (or let it rest in the refrigerator overnight).
3. PREPARING THE FILLING In a large pot, add the cut Yukon gold potatoes. Cover the potatoes with 2 inches of cold water. Add in 2 tablespoons of kosher salt, and bring to a boil. Once the water is boiling, reduce to a simmer. Cook for 20 minutes or until the potatoes are soft and ready to mash.Drain the potatoes, and place them in a large bowl. Mash the potatoes with a potato masher. Mix in the cream cheese in small pieces, so it will melt.
4. Set the bowl of mashed potatoes and cream cheese aside.In a large stainless steel sauté pan, melt 2 ounces of butter. Add in the julienned onions, and generously sprinkle with kosher salt and freshly ground black pepper. Cook on medium-high heat, while stirring occasionally. When the onions start to caramelize, add in a half cup of dry sherry. Scrape the bottom of the pan with a wooden spoon to pull up all of the caramelized bits.
5. Continue cooking until the onions are a deep golden brown. Finish by deglazing the pan with the remainder (half cup) of the dry sherry. Cook while scraping the bottom of the pan until the dry sherry is reduced. Add the onions into the bowl with the mashed potatoes and cream cheese. Mix in the Fullblood Wagyu pulled beef and minced chives. Season to taste with kosher salt and freshly ground black pepper. This is your Fullblood Wagyu beef fillingPlace the filling in the refrigerator to cool.
6. PREPARING THE KNISHESPull the filling from the refrigerator, and set it on the counter. Preheat your oven to 375°F.Divide the dough into 2 pieces. On a lightly floured surface, roll the dough out into a rectangle that is 1/16 of an inch thick. Let the flattened dough rest for 2 minutes. Then, cut out as many 3-inch circles as possible. Gently knead the scrap/unused dough back into a ball. Cover it, and set it aside.
7. Note: The scrap dough can be re-rolled up to 2 times before it becomes to tough to work with. Add one ounce (about the size of a ping pong ball) of the Fullblood Wagyu beef filling in the middle of each 3 inch circle of dough. Gently pull the dough around the filling and up to the top until it has folded over and completely encased the filling.
8. Place the knishes on a parchment-lined baking sheet. Leave 2 inches of space between each knish. Note: You will need 2-3 baking trays to accommodate all of the knishes.Using your thumb, make an indent in the top-middle of each knish.
9. FINAL STEPS Using a pastry brush, carefully brush each of the Fullblood Wagyu beef knishes with the egg wash.Sprinkle each knish with dried onion, poppy seeds, and sesame seeds. Bake at 375°F for 30 minutes or until the knishes are golden brown. Serve the Fullblood Wagyu shredded beef and caramelized onion knishes warm.Enjoy!
10. Done and ready to serve!

Today, I will show you a way to make a special dish, fullblood wagyu shredded beef and caramelized onion knish. One of my favorites food recipes. This time, I am going to make it a little bit unique. Here is how you can achieve that. Try this delicious Fullblood Wagyu Shredded Beef and Caramelized Onion Knish recipe.

me, the simple preparation of Fullblood Wagyu Shredded Beef and Caramelized Onion Knish above can help you prepare dishes that are delicious for family/friends Good luck!