Potato knish are an absolute delight, combining a delectable flavored potato mixture with a delicate and flaky pastry. Their golden exterior and tender interior make them irresistible whether enjoyed warm, at room temperature, or even cold!
Similar to many Jewish culinary creations, potato knishes boast a fascinating history. Today, we’ll delve into their origins while also providing you with a step-by-step recipe on how to make it.
Picture three round baked potato-filled pastries arranged on a white plate, teasing your taste buds with their irresistible appeal.
Potato Knish
If you’ve ever wondered about the secrets behind crafting the perfect New York knish, today is your lucky day! While finding reliable potato knish recipes can be quite challenging, fear not, as I’ve conducted extensive experiments to achieve the ideal result. I’ve made countless batches of homemade potato knishes, perfecting the recipe exclusively for you. Now, you won’t have to spend endless days and weeks scouring the internet.
Before we proceed, let me disclose that making potato knishes requires time and patience. From preparing the dough and potato mixture to sautéing the onions, shaping the knishes, and finally baking them, be prepared to invest a couple of hours. However, I promise you, it’s well worth it! The beauty of knishes lies in their versatility. They can be relished warm, at room temperature, or even chilled. As a delightful on-the-go snack or a delightful addition to a picnic, knishes never disappoint.
What Exactly is a Knish?
The exact origin of the knish remains uncertain, but in 1910, Yonah Schimmel’s knishery emerged on the Lower East Side of Manhattan, serving this delightful treat from a humble pushcart. Quite old-school, wouldn’t you say? Yonah Schimmel is often credited as being instrumental in popularizing the knish. As an Eastern European Jewish immigrant, he possessed the know-how to create delectable fare even in times of scarcity. Since then, knishes have become a beloved staple in Jewish delicatessens. Over time, they have also undergone Americanization and mass production, resulting in a myriad of variations. Yet, nothing compares to the classic knish.
A knish comprises a delectable potato mixture cocooned in delicate dough, brushed with an egg wash, and baked until it achieves a mesmerizing golden hue. As you bite into it, you’ll be greeted by a tender and steamy interior, complemented by a crisp and flaky exterior. Carbs within carbs, with no apologies necessary. A single knish is incredibly filling!
Traditionally, knishes are round, not square, and they are baked rather than deep-fried. Moreover, they are always crafted with homemade dough, not puff pastry. While the filling can include caramelized onions or even chopped meat (think mouthwatering leftover corned beef), the star of the show is undeniably the potato. Although knishes are often associated with Jewish cuisine, you don’t have to be Jewish to appreciate their irresistible charm. After all, who can resist the allure of flaky pastry enveloping perfectly seasoned potatoes?
Potato Knish Recipe Ingredients
To create my knish recipe, I’ve opted for the traditional approach, using homemade dough and a delectable potato-onion filling. You’ll find all the necessary details and measurements for the recipe below.
Knish dough: The ingredients for the dough are simple and familiar, consisting mainly of pantry staples such as flour, eggs, oil, white vinegar, baking powder, and kosher salt. The one exception is schmaltz, which is rendered chicken fat known for its incredible flavor. This ingredient is commonly used in Jewish cuisine and can usually be found near the oils in stores. If unavailable, you can substitute it with bacon grease.
Knish filling: For the filling, you’ll need Yukon gold potatoes, diced onions, sour cream, shredded cheddar cheese, butter, kosher salt, pepper, and, of course, some schmaltz (or bacon grease).
How to Make Knish
Crafting knishes is not particularly difficult but does require some time, so plan accordingly. The process involves a few steps: 1) making the dough, 2) preparing the filling, 3) assembling the knishes, and 4) baking them. Here’s a brief summary, and for detailed instructions and measurements.
Step 1: Knish Dough
The process of making the knish dough is similar to creating a pie crust. Begin by combining the dry ingredients, creating a well in the center, and adding the wet ingredients. Mix everything together by hand until the dough comes together. Transfer the dough to a lightly floured surface and knead it until it becomes soft, smooth, and elastic. Wrap the dough in plastic wrap and set it aside while you prepare the filling.
Step 2: Knish Filling
The filling consists of seasoned mashed potatoes, sour cream, cheddar cheese, and sautéed diced onions. It’s important to ensure that the filling is at room temperature or slightly warm. If it’s too hot, it may cause the dough to melt.
Step 3: Assembly
Divide the dough in half and roll out each portion into a rectangle about 1/8-inch thick. Divide the filling in half and place it along the long end of each dough portion, leaving a small uncovered border on all sides. Brush the exposed dough with an egg wash. Carefully stretch the dough over the filling and roll it up, pressing to seal the edges. Trim any excess dough.
Step 4: Forming the Knish
Using a bench scraper, mark (but do not cut) the dough into 8 equal pieces. Flour the side of your hand and press it against the marks, rubbing back and forth on the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Gently flatten the top and tuck the edges toward the center, forming a round knish shape.
Step 5: Bake
Brush the bottoms of the knishes with olive oil and place them on parchment-lined baking sheets. Brush the tops with egg wash. Bake at 375 degrees F for approximately 40 minutes, until golden and cooked through.
What to Eat with Potato Knish
While knishes are delicious on their own, they pair wonderfully with your favorite mustard, horseradish, or sauerkraut. Whether enjoyed warm, at room temperature, or even cold, knishes are perfect for picnics or as a delightful addition to your lunchbox.
How to Store Potato Knish
Preparing the dough ahead: You can make the knish dough and use it immediately or store it wrapped in the refrigerator for up to 3 days. If chilled, allow it to come to room temperature before rolling it out.
Leftovers: Wrap any leftover baked knishes in foil or an airtight container and store them in the refrigerator. They will stay fresh for up to 5 days.
Freezing: To have knishes on hand for later, I recommend making a double batch. Once cooled, place them on a rimmed baking sheet in a single layer and freeze until solid. Transfer the frozen knishes to a freezer-safe container or bag. They will keep well in the freezer for up to 2 months. Thaw them overnight in the refrigerator.
Reheating: If you prefer to enjoy your knishes warm, gently reheat them in the oven at 350°F for about 10-15 minutes until heated through. Alternatively, you can microwave them for 1-3 minutes until the center is hot (although the dough may not be as crisp as when freshly baked).
Ingredients for Potato Knish
Ingredients for the Dough:
⦁ – 2 1/2 cups all-purpose flour (spooned and leveled)
⦁ – 1 teaspoon kosher salt
⦁ – 1 teaspoon baking powder
⦁ – 1 large beaten egg
⦁ – 1 teaspoon white vinegar
⦁ – 1/4 cup canola oil
⦁ – 1/4 cup schmaltz (rendered chicken fat) or bacon grease (see note)
⦁ – 1/2 cup warm water
Ingredients for the Potatoes:
⦁ – 2 1/2 pounds Yukon gold potatoes, peeled and quartered (about 6 medium/large)
⦁ – 1 tablespoon kosher salt
⦁ – 1/2 cup sour cream
⦁ – 1 cup shredded sharp white cheddar cheese
⦁ – Salt and pepper, to taste
Ingredients for the Onions:
⦁ – 1/4 cup sliced butter
⦁ – 3 cups diced yellow onion
⦁ – 2 tablespoons schmaltz
⦁ – 1 1/2 teaspoons kosher salt
⦁ – Salt and ground black pepper, to taste
Egg Wash:
⦁ – 1 egg
⦁ – 2 teaspoons water, or as needed
⦁ – 1 tablespoon olive oil, or as needed
Instructions:
1. Prepare the Dough:
⦁ – In a bowl, whisk together flour, salt, and baking powder. Create a well in the center.
⦁ – Add the beaten egg, vinegar, canola oil, schmaltz (or bacon grease), and warm water to the well.
⦁ – Mix the ingredients by hand until the dough comes together.
⦁ – Transfer the dough to a lightly floured surface and knead until it becomes soft, smooth, and elastic.
⦁ – Wrap the dough in plastic wrap and set it aside while you prepare the filling. You can also refrigerate it for up to 3 days.
2. Make the Mashed Potatoes:
⦁ – Place the peeled and quartered Yukon gold potatoes in a large pot with 1 tablespoon of kosher salt.
⦁ – Add enough cold water to cover the potatoes by 1 inch.
⦁ – Bring the pot to a boil and then reduce the heat to a gentle simmer.
⦁ – Cook the potatoes until they are just fork-tender, approximately 10 minutes.
⦁ – Drain the potatoes in a colander and transfer them to a large mixing bowl.
⦁ – Add sour cream, shredded cheddar cheese, salt, and pepper to the potatoes.
⦁ – Mash the ingredients together, leaving some texture for the final mixture. Avoid over-mashing to prevent a gummy consistency.
3. Saute the Onions:
⦁ – In a skillet, melt the butter over medium heat.
⦁ – Add the diced onions, schmaltz, and kosher salt.
⦁ – Cook and stir the onions until they become soft and golden brown, about 10 minutes.
⦁ – Transfer the onion mixture to the bowl with the mashed potatoes.
⦁ – Season with additional salt and pepper to taste.
⦁ – Mash the onion mixture with the potatoes until well combined.
⦁ – Allow the mixture to cool to room temperature.
4. Assemble the Knish:
⦁ – Preheat the oven to 375 degrees F and line two baking sheets with silicone mats or parchment paper.
⦁ – Divide the dough in half and flatten one half into a rectangle on a lightly floured surface.
⦁ – Roll out the dough into a larger rectangle, approximately 1/8-inch thick, making adjustments as needed.
⦁ – Place half of the filling on one long end of the dough, leaving about 3 inches uncovered from the edges.
⦁ – In a small bowl, beat the egg with water and brush it over the opposite end and sides of the dough.
⦁ – Carefully stretch the dough to cover the filling and roll it up towards the egg-washed side.
⦁ – Fold the last 3 or 4 inches of dough over the top and press to seal the roll, ensuring the seam-side is on the bottom.
⦁ – Trim off any excess dough from the ends.
⦁ – Use a bench scraper to mark the dough into 8 equal pieces without cutting through.
⦁ – Press the side of your hand into the marks and rub back and forth against the counter to separate each piece.
⦁ – Position each piece with one cut end facing down and the other facing up, then press down the top and tuck everything into the center to form a round knish.
⦁ – Repeat the process with the remaining dough and filling.
⦁ – Brush the bottoms of the knishes with olive oil and place them on the prepared baking sheets.
⦁ – Brush the tops with any leftover egg wash.
5. Bake:
⦁ – Bake the knishes in the preheated oven until they turn lightly golden brown, approximately 40 minutes.
⦁ – Allow the knishes to cool until they are warm or reach room temperature.
6. Serving:
⦁ – Serve the knishes with your preferred mustard, horseradish, or sauerkraut.
Enjoy your delicious potato knishes!
Nutritional Facts
⦁ – Calories: 264 kcal
⦁ – Carbohydrates: 23g
⦁ – Protein: 6g
⦁ – Fat: 17g
⦁ – Saturated Fat: 6g
⦁ – Polyunsaturated Fat: 2g
⦁ – Monounsaturated Fat: 7g
⦁ – Trans Fat: 1g
⦁ – Cholesterol: 46mg
⦁ – Sodium: 783mg
⦁ – Potassium: 233 mg
⦁ – Fiber: 2g
⦁ – Sugar: 2g
⦁ – Vitamin A: 237IU
⦁ – Vitamin C: 8mg
⦁ – Calcium: 86mg
⦁ – Iron: 1mg
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FAQ
1. What is a potato knish?
– A potato knish is a delicious dish where a flavored potato mixture is wrapped in a delicate pastry and baked until golden and crispy.
2. How do you make homemade potato knishes?
– To make homemade potato knishes, you’ll need ingredients such as all-purpose flour, potatoes, onions, sour cream, cheddar cheese, and spices. The process involves making the dough, preparing the potato filling, assembling the knishes, and baking them to perfection.
3. Are potato knishes difficult to make?
– While making potato knishes requires some time and effort, they are not overly difficult to make. With a little practice and following a good recipe, you can master the art of making delicious potato knishes at home.
4. Can I use puff pastry for potato knishes?
– Traditionally, potato knishes are made with homemade dough rather than puff pastry. However, you can experiment with puff pastry if you prefer a different texture and flavor.
5. Can I freeze potato knishes?
– Yes, potato knishes can be frozen for later consumption. Once baked, let them cool completely, then place them in airtight containers or freezer bags. They can be kept frozen for up to 2 months. Thaw them overnight in the refrigerator before reheating.
6. What are some variations of potato knishes?
– While the classic potato knish is made with a potato-onion filling, there are various delicious variations you can try. Some popular variations include adding caramelized onions, incorporating meat fillings like corned beef or brisket, or even experimenting with different herbs and spices for added flavor.
7. Can I make knishes in advance?
– Yes, you can prepare the dough and filling in advance, and assemble the knishes right before baking. This allows for better time management, especially if you’re hosting an event or preparing a large batch.
8. What are some serving suggestions for potato knishes?
– Potato knishes can be enjoyed on their own, but they also pair well with condiments like mustard, horseradish, or sauerkraut. They make a great addition to a picnic or as a lunchbox treat.
9. Are potato knishes a traditional Jewish dish?
– Yes, potato knishes have roots in Jewish cuisine and are often associated with Jewish delicatessens. They have a rich history and are beloved by many.
10. Can I make a healthier version of potato knishes?
– Absolutely! You can make healthier potato knishes by using whole wheat flour, reducing the amount of fat or using healthier fats, and incorporating additional vegetables into the filling. Experimenting with different ingredients and techniques can help create a healthier twist on this classic dish.