Impress Everyone By Making Homemade Potato Knishes (2024)

For the dough

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup water

• 1/2 cup neutral oil (like vegetable or canola)

• 1 large egg, whisked

• 1 teaspoon white vinegar

For the filling

• 3 tablespoons olive oil

• 1 medium yellow onion, chopped

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1 pound russet potatoes, peeled and quartered

• 2 tablespoons unsalted butter

For the egg wash and serving

• 1 large egg, whisked

• 1 tablespoon water

  See Also

  Savory Potato & Onion Knishes Recipe on Food52

• Mustard, for serving

1. Prepare the dough:

   Combine the flour, baking powder, and salt in the bowl of a food processor. Add the water, oil, egg, and vinegar and pulse until just combined. It will resemble a shaggy dough that no longer sticks to the side of the bowl.

   Tip

   You can also make the dough by hand. Mix the dry ingredients in a large bowl, make a well, then add the liquid ingredients and mix until completely combined, using your hands as needed to bring it together.

   Transfer the dough to a large bowl and cover with a kitchen towel. Let rest for 1 hour at room temperature, or overnight in the refrigerator.
   

   

   

   

2. Cook the onions:

   While the dough is resting, make the filling. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until they have browned and softened, 30 to 40 minutes. Remove from the heat and season with salt and pepper.

   

3. Preheat the oven to 375°F.

   Line a large baking sheet with parchment paper.

4. Cook the potatoes and assemble the filling:

   Meanwhile, cook the potatoes in a pot of salted boiling water until fork tender, approximately 15 to 20 minutes. Drain and transfer to a medium bowl. Add the cooked onions to the potatoes along with the butter. Mash with a potato masher or fork until smooth. Let cool.

   

5. Roll the knishes:

   On a lightly floured surface, roll the dough into a very thin rectangular sheet (approximately 10 x 20 inches).

   Place a 2-inch wide log of the potato mixture running about an inch from the bottom of the dough. Roll the dough around the filling and into a log. Not too tight—it should roll around the filling 3 to 5 times.

   

   

6. Form the knishes:

   Use your finger to make 11 indents equally spaced down the log approximately 2 inches apart. Use a small knife to cut the log at these points, making 12 knishes.

   Pinch at one end to seal; this will be the bottom of the knish. Pinch and twist at the other end or leave open.

   

   

7. Brush with egg wash and bake:

   Combine the whisked egg and water in a small bowl. Place the knishes on the prepared baking sheet evenly spaced apart, pinched-side down. Use a pastry brush to brush each knish with the egg wash.

   Bake until golden brown, 40 to 45 minutes. Serve with deli-style mustard.

   Store leftover knishes in a paper towel-lined airtight container for up to 5 days in the fridge or 3 months in the freezer. Reheat refrigerated knishes on a baking tray at 350°F for 10 to 15 minutes until warm.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.