A knish is more than just a baked pastry; it’s a comforting hug in food form, a beloved staple of Eastern European Jewish cuisine that found its iconic status on the streets of New York City. At its heart, a knish is a delicious, humble parcel of seasoned mashed potatoes encased in a tender, often slightly flaky, dough, then baked to a golden perfection. It’s a simple, hearty, and deeply satisfying snack or side dish, perfect for a cold day or any time you crave a taste of tradition. This recipe aims to recreate that authentic, old-world flavor, celebrating the timeless appeal of well-seasoned potatoes wrapped in a beautiful, soft dough.
Contents
Detailed Ingredients
For the Dough:
- 2 cups all-purpose flour: Plus extra for dusting.
- 1 teaspoon salt
- ½ cup warm water: Approximately 105-115°F (40-46°C).
- ¼ cup vegetable oil (or rendered schmaltz): Plus extra for brushing. Schmaltz (rendered chicken fat) adds authentic flavor.
- 1 large egg: Lightly beaten.
For the Potato Filling:
- 2 pounds Russet potatoes: Peeled and cut into 1-inch chunks.
- 2 tablespoons unsalted butter: Or rendered schmaltz.
- 1 large yellow onion: Finely diced.
- ¼ cup vegetable oil (or rendered schmaltz): For sautéing the onion.
- ½ teaspoon salt: Or to taste.
- ¼ teaspoon black pepper: Or to taste.
- Optional: 1-2 tablespoons fresh chopped dill or chives: For extra flavor.
For Assembly & Baking:
- 1 egg yolk: Beaten with 1 tablespoon water for egg wash.
- Sesame seeds or poppy seeds (optional): For sprinkling.
Equipment:
- Large pot for boiling potatoes
- Large skillet for sautéing onions
- Large mixing bowls
- Rolling pin
- Baking sheets
- Parchment paper
- Pastry brush
Step-by-Step Instructions
- Prepare the Potato Filling:
- Place the peeled and cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- While potatoes cook, heat ¼ cup vegetable oil (or schmaltz) in a large skillet over medium heat. Add the finely diced onion and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown and caramelized. Remove from heat.
- Drain the cooked potatoes thoroughly. Return them to the hot pot or a large mixing bowl. Add the butter (or schmaltz), ½ teaspoon salt, and ¼ teaspoon black pepper. Mash the potatoes until smooth.
- Stir in the caramelized onions (and any optional fresh herbs) into the mashed potatoes. Taste and adjust seasoning as needed. The filling should be well-seasoned. Set aside to cool completely.
- Make the Dough:
- In a large mixing bowl, combine the flour and salt.
- In a separate bowl, whisk together the warm water, ¼ cup vegetable oil (or schmaltz), and the beaten egg.
- Pour the wet ingredients into the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it is smooth, elastic, and no longer sticky.
- Lightly grease a clean bowl with oil, place the dough in it, turning to coat. Cover with plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 1 hour). This allows the gluten to relax, making it easier to roll.
- Assemble the Knishes:
- Divide the rested dough into two equal pieces.
- On a lightly floured surface (or a clean, lightly oiled counter for a “stretched dough” method), roll out one piece of dough into a very thin rectangle, about 18×12 inches. The thinner the better, as long as it doesn’t tear.
- Spoon half of the cooled potato filling along one long edge of the rolled-out dough, forming a continuous log about 1.5-2 inches thick. Leave a small border on the ends.
- Carefully roll the dough over the potato filling, creating a long cylinder or “log” of dough-wrapped potatoes. Seal the seam firmly.
- Gently coil the log into a spiral shape, resembling a snail shell. Pinch the ends to seal them.
- Repeat with the second piece of dough and remaining potato filling.
- Bake the Knishes:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully transfer the coiled knishes to the prepared baking sheet.
- In a small bowl, whisk the egg yolk with 1 tablespoon of water to make an egg wash. Brush the tops and sides of the knishes with the egg wash.
- If desired, sprinkle with sesame or poppy seeds.
- Bake for 45-55 minutes, or until the knishes are deeply golden brown and cooked through.
- Serve:
- Remove from the oven and let cool slightly on the baking sheet for a few minutes before serving.
- Serve warm.
Tips, Variations, and Storage
- Dough Thickness: The key to a good knish is a thin, tender dough. Don’t be afraid to roll it out quite thin.
- Filling Variations:
- Meat Knish: Add cooked, finely ground beef or chicken to the potato filling.
- Kasha Knish: Substitute half of the mashed potatoes with cooked kasha (buckwheat groats).
- Cheese Knish: Mix in some farmer’s cheese or cottage cheese (well-drained) to the potato filling.
- Mushroom & Onion: Sautéed mushrooms with the onions for an earthy flavor.
- Schmaltz: Using rendered chicken fat (schmaltz) in both the dough and filling is traditional and adds incredible depth of flavor. If you don’t have it, vegetable oil or butter works well.
- Individual Knishes: Instead of coiling, you can cut the filled log into smaller sections (e.g., 2-3 inches long) before baking for individual rectangular knishes.
- Storage: Baked knishes can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. Reheat in a toaster oven or regular oven for best crispness.
- Freezing: Unbaked or baked knishes freeze well. Freeze unbaked knishes on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding extra time. Freeze baked knishes in an airtight container.
Pairings
- Condiments: A dollop of spicy brown mustard is the classic accompaniment.
- Beverages: A hot cup of tea (especially black tea), coffee, or even a cold beer.
- Sides: Knishes are often enjoyed on their own as a snack, but can also be served as part of a larger deli-style meal with coleslaw, pickles, or a bowl of borscht.
Quick Info
- Prep Time: 45 minutes (plus 30-60 min dough rest)
- Cook Time: 1 hour 15 minutes (potatoes, onions, bake)
- Total Time: 2 hours – 2 hours 15 minutes
- Servings: 6-8 (makes 2 large knishes)
- Cuisine: Eastern European Jewish
