Let's Make Potato Knishes! | IFCJ
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Let's Make Potato Knishes!

Jewish street food in New York wouldn't be complete without potato knishes! And they are easier to make than you might think. This recipe comes from our friends at The Nosher, and we can't wait to try these delicious knishes!


For the dough:

1/3 cup cold seltzer water

2 tsp apple cider vinegar

1/4 tsp salt

1 1/2 cups unbleached all-purpose flour

3 Tbsp olive oil

For the filling:

1 Idaho potato, peeled and chopped

1 small onion

salt and pepper

1 Tbsp olive oil or schmaltz

1 egg, beaten for glazing


To make the dough: combine cold seltzer, apple cider vinegar and salt in a small bowl.

Place flour in a food processor and add water. While pulsing, drizzle olive oil until mixture starts to come together.

Remove mixture from food processor and place on a lightly floured surface. Knead using the palm of your hands until dough becomes smooth and elastic, about 3 minutes.

Wrap in plastic and let rest in the fridge for 1 hour.

To make the filling: peel and cut 1 Idaho potato into large chunks around the same size. Bring a pot of salted water to a boil and cook potatoes for 7-10 minutes, or until fork tender. Drain and allow to cool slightly.

When potatoes have cooled a few minutes, mash.

Finely chop one small onion. Heat a few Tbsp olive oil or schmaltz in a pan. Saute onions until translucent, about 5-8 minutes. Add a pinch of salt and pepper.

Combine onions and mashed potatoes and 1 Tbsp olive oil. Add pinch more salt if desired (remember - potatoes need a lot of seasoning).

To assemble: Preheat oven to 375 degrees.

After dough has rested, roll out dough very thin (as thin as you can get) on a lightly floured surface. This is definitely the trickiest part as the dough wants to bounce back so keep at it. Using a large cookie cutter or cake round (4-7 inches ideal) cut out rounds. Depending on the size, fill generously with potato-onion mixture.

Fold up sides on top of dough and pinch tightly. Beat 1 egg and brush all over each knish.

Bake for 20-25 minutes, or until just golden.

Serve with mustard or other favorite dipping sauce.

Yields 6-8 knishes. Recipe can easily be doubled.

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