Round Potato Knishes

★★★★★ 1 review

Prep time
30 mins
Cook time
2 hrs 15 mins
Total time
2 hrs 45 mins
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Round Potato Knishes
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What is a Knish?

A knish (kuh-nish) is a round or square dough stuffed with a filling that is baked or fried. The popular snack traditionally consists of potato, kasha (buckwheat groats), or cheese and is either covered in dough or has the filling peak out at the top. Knishes are strongly associated with New York City cuisine that was made popular by Jewish immigrants in the early 1900s. If you’re ever around New York City and want to try one of the different types of knishes, Yonah Schimmel’s Knish Bakery has been selling them since the 1890s.

What’s special about the ingredients?

In this recipe, we will focus on making sandwich-sized potato knishes that are baked. The ingredients for this recipe are written to include everything you need for each step, so it would be easier to follow along. Nutmeg is added to the filling to provide warmth and a depth of flavor in the filling. Russet, Idaho, and Yukon Gold are recommended to be used in this recipe due to their high starch levels which makes a fluffy filling that is easier to mash. Potatoes are cooked in cold water, not boiling water, to cook them evenly and not have them fall apart with the insides still being raw.

Making the dough

When you combine the dough, it will look shaggy and rough. By giving it time to rest, it allows the flour to hydrate and makes it easier to knead into a smooth ball. Make the dough first before prepping the potatoes as the dough needs time to rest.

Shaping your Knish

To combine the ingredients, roll out the dough as thin as possible and place the filling on top. The rectangular shape doesn’t matter, but is used to give an estimate of the general size needed to roll it out.

Roll over the short side to cover, seal the sides, and then continue to roll.

Taking the side of your hand, press down to split the knishes apart.

Pinch the ends of the side that is easiest to seal. If you want an exposed top that shows the filling, don’t seal the other end. If you want to seal both sides, I recommend using scissors to cut the top as an X or a small hole to let the steam out and prevent the knish from bursting out the sides. Continue with the rest of them and that’s it! You’ve shaped a knish.

Put egg wash on the knishes after transferring to a baking sheet and be prepared for deliciousness. Although some of my knishes did end up bursting as I sealed both sides and did not cut a small hole, they still tasted amazing.

Storing leftover knishes

Put leftovers in the fridge and reheat in the microwave, about 1-2 minutes. You can also eat it cold.

How to Serve

Serve with your favorite mustard, ketchup, horseradish, or sauerkraut.

Good Luck and let me know in the comment section if you have any tips to make this recipe better!

Round Potato Knishes
Round Potato Knishes

Prep time
30 mins
Cook time
2 hrs 15 mins
Total time
2 hrs 45 mins
Yields (knishes)
Cooking Potatoes
Cooking Onions
Spices for Filling
Putting Everything together
  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.

Servings: 10 ・ Calories: 539 kcal
Nutritional values are estimates only. See our full nutrition disclaimer here.


Adapted from: Cook’s Country Potato Knishes

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Written by Lily
Hi, I am Lily, a writer for Zesty Recipes. I hope you like it!