Round Potato Knishes

---

Prep time

30 mins

Cook time

2 hrs 15 mins

Total time

2 hrs 45 mins

Yields (knishes)

Update Recipe Servings

Ingredients

Dough

<2 cups> (<283> grams) all purpose flour <1.5 tsp> baking powder <6 tbsp> vegetable oil <0.5 cup> water <1> large egg <1 tsp> table salt

Cooking Potatoes

<2.5> pounds russet potatoes, peeled and chopped into 1 inch pieces <1 tsp> table salt Enough water to cover potatoes

Cooking Onions

<2> medium yellow onions, diced <0.5 tsp> table salt <2 tbsp> butter

Spices for Filling

<0.5 tsp> black pepper <0.5 tsp> table salt <0.5 tsp> garlic powder <0.5 tsp> dried thyme <0.125 tsp> nutmeg

Putting Everything together

More vegetable oil/oil spray <1> large egg

Instructions

Dough

1. Mix all the dough ingredients until well combined with no flour left in the bowl. Feel free to use your hands for this. It will feel very sticky at first but when you're done, nothing should stick to your hand.
2. Let it rest for 10 minutes in the bowl.
3. Pour the mixture on a clean surface and knead until smooth for about 10 minutes. Set the bowl aside to use for the next step.
4. Put the dough back into the bowl and cover with plastic wrap or a clean towel. Rest at room temperature for at least an hour or refrigerate. Let the dough come back to room temperature when ready to put everything together.

Cooking Potatoes

1. Put the potatoes and salt into a stockpot/big saucepan/Dutch oven and pour water until the water level is an inch above the potatoes.
2. Bring to a boil on high heat.
3. Reduce heat down to medium (should be a soft boil) and cook for 10-15 minutes until a fork can easily go through the potato.
4. Drain the potatoes in a colander to make sure no water remains. Transfer it back to the pot.
5. Mash the potato with a masher or potato ricer to desired consistency.

Cooking Onions

1. Heat the butter in a skillet on high heat until melted.
2. Add the onions and the salt. Reduce the heat to medium-high. Sauté until translucent.

Putting Everything together

1. Preheat your oven to 350 °F with the rack in the middle.
2. Oil the bottom of a baking sheet.
3. Combine the cooked onions, spices for the filling into the potatoes, and mix until combined.
4. Taste the filling and add additional salt and/or pepper as needed. The filling needs to be cooled completely before the next step.
5. Dust flour lightly onto a clean surface and roll out the dough into a 16 by 20-inch rectangle. It doesn't have to be precise, but it needs to be as thin as possible. It's okay if there are holes in the dough.
6. Put the filling onto the dough a couple of inches away from the longer side. The filling should be in the shape of a log.
7. Take the side of the dough and stretch it over the top of the filling.
8. Roll the dough and fold in the sides until it is a log.
9. About every three inches, use a sawing motion with the side of your hand to press down on the dough to split it into an individual piece.
10. Take a piece at a time and find a side that is nearly sealed and pinch the seams together. If you seal both sides, there's a chance the filling will pour out when baked. If you want to do this, cut an X on top of the knish with scissors to let the steam out when baking. Afterward, push down on the knish slightly to make it into a shape of a cylinder or a hockey puck. Put it on the baking sheet seam side down.
11. Repeat the last two steps for the rest of the log and place, spaced evenly apart, on the baking sheet.
12. Brush the top with an egg wash. You won't use all the egg.
13. Bake until the tops are golden brown for about 35 to 40 minutes. Rotate halfway through if the oven bakes unevenly.
14. Transfer to a wire rack for 30 minutes to cool before serving.

---

Nutrition

Servings: 10 ・ Calories: 539 kcal

Nutritional values are estimates only. See our full nutrition disclaimer here.

---

Notes

Adapted from: Cook’s Country Potato Knishes

Shopping List

<2.5> pounds russet potatoes, peeled and chopped into 1 inch pieces <2> onions, diced <6 tbsp> vegetable oil <2 cups> (<283> grams) all purpose flour <1.5 tsp> baking powder <3 tsp> table salt <0.5 tsp> black pepper <0.5 tsp> garlic powder <0.5 tsp> dried thyme <0.125 tsp> nutmeg <2 tbsp> butter <2> large egg

* Values reflect modified serving size