Potato Knish

Growing up, I hated the potato knishes my parents would buy from the local grocery store. However, when I saw this recipe last year, I decided to give it a try, since I enjoy potatoes, onions, and dough - the three ingredients of a good potato knish. This recipe has redeemed knishes in my eyes!

Potato Knish
Adapted from Smitten Kitchen
6 knishes

Dough Ingredients:
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup vegetable oil
1 tsp white vinegar
1/2 cup water

Filling Ingredients:
1 1/2 lbs potatoes, peeled and quartered
1 medium onion, diced
1 tbsp vegetable oil
1 tbsp unsalted butter
1/2 tsp salt
1/4 tsp ground black pepper

Topping:
1 egg yolk
1 tsp water

1. In a medium bowl, stir together the dry ingredients for the dough.

2. In a small bowl, whisk together the egg, oil, vinegar, and water for the dough.

3. Pour the wet ingredients over the dry ingredients and stir to combine.

4. Lightly flour a clean surface and knead the dough until it is smooth.



5. Place the dough back in the bowl and cover with plastic wrap.

6. Set aside in the fridge for at least an hour, but no more than three days, until ready.


7. Begin to prepare the filling by putting the potatoes into a large pot. Cover with cold water and bring to a boil over high heat.

8. Reduce heat to medium and cook until the potatoes are cooked through and easily pierced by a fork.


9. Drain potatoes and set aside in a medium bowl.

10. Heat a large skillet over medium heat.

11. Once hot, add the butter and oil at the same time.

12. Once the butter and oil are sizzling, add the onions and reduce to medium-low heat. Cook, stirring frequently, until deeply caramelized, roughly 30-45 minutes, depending on how deeply caramelized you want. The deeper the caramelization, the more intense the flavor.

13. Once caramelized, transfer to the bowl with the potatoes. Mash together until almost smooth - lumps are acceptable.

14. Preheat oven to 375F degrees. Line a large baking sheet with parchment paper.


15. Take dough from fridge and divide it in half.

16. On a well-floured surface, roll half of the dough into a very thin sheet, roughly 1 foot square.

17. Place half of the potato filling as a log along the bottom of the dough.

18. Roll the filling up in the dough, gently folding in some of the sides.


19. Once rolled completely, make indentations on the log to create three roughly even sized pieces.

20. Twist the dough at these points (don't worry if any of the potato filling comes out, you can just push it back in) until each piece is separate.


21. Pinch the ends together as closely as possible to form a squat-shaped ball. Don't worry if the ends don't close completely, so long as the ball is still held together.

22. Transfer to the parchment lined baking sheet. Repeat steps 16-21 with the second half of the dough and filling.

23. Whisk egg yolk and water together to form a glaze. Brush over the knishes.

24. Bake for roughly 40-45 minutes, until golden brown.

25. Enjoy!

Nutritional Info per Knish:
Dough: Calories 355; Total Fat 19g; Cholesterol 36mg; Sodium 294mg; Total Carbs 37g; Protein 8g
Filling: Calories 130; Total Fat 5g; Cholesterol 41mg; Sodium 209mg; Total Carbs 20g; Protein 3g