Traditional Jewish Knishes Recipe: A Comfort Food Classic

Ingredients

2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 cup of vegetable oil
1/2 cup of water
1 large onion, finely chopped
2 tablespoons of vegetable oil
2 cups of mashed potatoes
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 egg yolk, beaten

Steps and instructions

In a medium bowl, mix together the flour and salt. Stir in the oil and water to form a dough. Knead until smooth.
Wrap the dough in plastic and refrigerate while you make the filling.
In a large skillet over medium heat, cook the onions in oil until lightly browned and translucent.
Mix onions with mashed potatoes, salt, and black pepper in a bowl.
Preheat your oven to 375 degrees F (190 degrees C).
Divide the dough into 2 equal parts. Roll each piece out on a lightly floured surface into a long rectangle 1/8 inch thick.
Spread half of the potato mixture along one of the long sides of each rectangle.
Roll up the dough around the filling, pinching the edges to seal.
Brush the rolls with beaten egg yolk for a golden finish.
Cut each roll into 1 inch pieces, and place them on a baking sheet.
Bake for 30 to 45 minutes in the preheated oven, or until golden brown.

Tools for making

Mixing bowl - A medium-sized bowl for mixing the dough and the filling.
Skillet - A large skillet for cooking the onions.
Rolling pin - A tool used to roll out the dough into thin rectangles.
Baking sheet - A flat sheet used for baking the knishes in the oven.
Plastic wrap - Used to wrap the dough and refrigerate it.
Knife - To finely chop the onion and cut the knishes into individual pieces before baking.
Pastry brush - Used to brush the beaten egg yolk onto the knishes for a golden finish.
Refrigerator - To chill the dough while preparing the filling.
Oven - Preheated to 375 degrees F (190 degrees C) for baking the knishes.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Add grated cheese to the potato filling for a cheesy twist.
Replace the vegetable oil with melted butter for a richer flavor.
Try a different filling such as sautéed mushrooms or spinach instead of potatoes.
Experiment with different seasonings and spices in the filling, such as paprika or garlic powder.
Make a gluten-free version using a gluten-free flour blend or almond flour.
For a meat version, add cooked and crumbled bacon or ground beef to the potato filling.
Make mini knishes by rolling the dough and filling into smaller, bite-sized portions.
Add a touch of sweetness by spreading a layer of applesauce or cranberry sauce over the dough before adding the filling.
Create a vegan version by substituting the egg yolk with a plant-based alternative, and using a vegetable-based filling.

Recipe overview

Get ready to take a delicious journey into the world of traditional Jewish cuisine with our homemade Knishes recipe. A knish is a savory pastry filled with a variety of fillings, most commonly mashed potatoes and onions. These bite-sized delights are perfect as appetizers or snacks and are sure to impress at any gathering. In this recipe, we will guide you through the process of making your own dough and filling from scratch. The end result is a beautifully golden, crisp pastry shell that gives way to a flavorful, hearty potato and onion filling. Expect to get your hands a little dirty, but the effort is truly worth it! If you're adventurous in the kitchen and love trying new recipes, this is a must-try. So, gather your ingredients, roll up your sleeves, and let's make some knishes!

Common questions

Can I use a different type of flour? Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend if desired.
Can I use a different type of oil? Yes, you can use other vegetable oils like canola or sunflower oil instead of vegetable oil.
How can I make the mashed potatoes for the filling? To make mashed potatoes, boil peeled and diced potatoes until tender. Drain and mash them with a fork or potato masher until smooth.
Can I add other vegetables or spices to the filling? Absolutely! You can customize the filling by adding sautéed vegetables like carrots or spinach, or spices like garlic powder or paprika.
Can I freeze the knishes? Yes, you can freeze the knishes. After baking, allow them to cool completely, then place them in an airtight container or freezer bag and store in the freezer. To reheat, bake them in a preheated oven until heated through.

Serving dishes and utensils

Rolling pin - Used to roll out the dough into a thin rectangle.
Skillet - Used to cook the onions for the filling.
Baking sheet - Used to place and bake the knishes in the oven.
Pastry brush - Used to brush the beaten egg yolk onto the knishes for a golden finish.
Plastic wrap - Used to wrap the dough while it refrigerates.

Origin stories

Knishes are a beloved staple of Jewish cuisine, with roots tracing back to Eastern Europe. Immigrants brought this hearty dish to America in the early 20th century, where it gained popularity in the bustling streets of New York City. In particular, the knish became a favorite among the blue-collar workers who were seeking an inexpensive, filling meal that could be easily eaten on the go. Over time, this humble Eastern European street food has evolved and adapted, with diverse fillings like kasha, spinach, and even hot dogs. Yet, the classic potato and onion knish remains a cherished comfort food for many. Celebrated in songs, books, and even a "Seinfeld" episode, the knish is more than just a snack — it's a slice of cultural history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.