Knish
קניש
Ashkenazi filled dough parcels popularized by Jewish bakeries and delis, especially in New York.
About this dish
Ashkenazi filled dough parcels popularized by Jewish bakeries and delis, especially in New York. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Baked potato and onion knishes
Dough
- 300 g all-purpose flour
- 1 egg
- 120 ml water
- 60 ml neutral oil
- 1 tsp vinegar
- 1/2 tsp baking powder
- 1/2 tsp salt
Filling
- 700 g boiled peeled potatoes
- 2 onions (250 g), finely chopped
- 2 tbsp oil
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp oil for brushing
- 1
Dough: 300 g all-purpose flour; 1 egg; 120 ml water; plus the remaining ingredients listed for this component. Knead dough ingredients until smooth; rest covered 1 hour. Knead smooth and pliable and cover the full rest.
- 2
Filling: 700 g boiled peeled potatoes; 2 onions (250 g), finely chopped; 2 tbsp oil; plus the remaining ingredients listed for this component. Cook onions in filling oil until golden. Mash potatoes with onions and seasoning; cool. Cook onion slowly to golden, use dry mash and cool filling.
- 3
Roll dough into two thin rectangles, about 20 x 40 cm. Place half the filling in a log along each long edge and roll around it. Pinch and twist each log into 6 sections, cut apart and tuck seams under. Roll evenly, cover unused dough and close section seams before tucking underneath.
- 4
Set on a lined tray, flatten slightly and brush with oil. Bake at 190°C/375°F 35-40 minutes until golden. Preheat fully, leave gaps on the tray and check golden pastry with no raw inner band; cool briefly before lifting.
Note
Keep pastry thin and filling cool. Knishes are baked filled pastries here, not boiled dumplings.