Potato knishes are a quintessential Jewish comfort food that originated in Eastern Europe but have become beloved far beyond their roots. The word “knish” comes from the Yiddish word “kneyshn,” meaning “to fold,” referring to how the dough is wrapped around the filling.
Knishes were brought to America in the early 20th century by Ashkenazi Jewish immigrants from Central and Eastern Europe. They became a popular street food and fast food item, especially in New York City. The first knish bakery in America opened in New York in 1910.
While potato is the most common and traditional filling, knishes can be stuffed with a variety of ingredients like kasha (buckwheat), onions, cheese, spinach, meat, or other vegetables. This versatility allowed them to be made with humble ingredients and repurposed leftovers.
Making knishes is a labor of love that connects modern cooks to generations of Jewish cooks from the past. The process involves making a dough, preparing a filling, carefully folding the dough around the filling, and then baking or frying the knishes. Recipes are often passed down in families.
Knishes are associated with holidays, family gatherings, and Jewish delicatessens. They are a symbol of Jewish culture and culinary heritage. In the early-mid 20th century, politicians would often eat knishes to show solidarity with Jewish immigrant communities.
While knish bakeries and shops declined in the late 20th century along with Jewish delis, there has been a renewed interest and appreciation for knishes in recent years as part of exploring Jewish food history and culture. Homemade knishes remain a way to connect to Jewish roots and share a comforting, nostalgic food with others.
Potato Knish Recipe
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg beaten
- 1/2 cup vegetable oil
- 1/2 cup warm water
For the Filling:
- 2 1/2 pounds Yukon gold potatoes peeled and quartered
- 1 large onion finely chopped
- 1/4 cup schmaltz rendered chicken fat or vegetable oil
- Salt and black pepper to taste
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
Step 1: Prepare the Dough
- In a large bowl, whisk together flour, baking powder, and salt.
- Make a well in the center and add beaten egg, oil, and warm water.
- Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth.
- Wrap in plastic and refrigerate for at least 1 hour.
Step 2: Make the Filling
- Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash.
- In a skillet, sauté onions in schmaltz or oil until golden brown, about 10 minutes.
- Mix mashed potatoes with sautéed onions, season with salt and pepper to taste.
Step 3: Assemble the Knishes
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll out dough on a floured surface into a large rectangle, about 1/8 inch thick.
- Spread potato filling in a 2-inch wide strip along one long edge of the dough.
- Roll the dough around the filling to create a long cylinder.
- Cut the cylinder into 2-inch pieces.
Step 4: Shape and Bake
- Stand each piece on its cut end and flatten slightly with your palm.
- Pinch the top to seal and create a round shape.
- Place knishes on prepared baking sheets and brush with egg wash.
- Bake for 35-40 minutes until golden brown.
Tips and Information
- For a flakier crust, you can use a combination of vegetable oil and schmaltz in the dough.
- Knishes can be frozen before baking. Freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
- Serve with mustard or sour cream for dipping.
Making knishes at home is more than just preparing a meal; it’s a way to connect with Jewish culinary traditions and create lasting memories. The process of rolling out the dough, preparing the filling, and carefully shaping each knish is a labor of love that results in a deeply satisfying treat.
Whether you’re serving knishes as part of a holiday spread, offering them as a hearty snack, or enjoying them as a simple weeknight dinner alongside a salad, they have a way of bringing warmth and nostalgia to the table. Homemade knishes are perfect for family gatherings or special occasions.
The versatility of knishes means you can experiment with different fillings like cheese, vegetables, or even sweet options to make them your own, while still honoring the traditional potato filling and techniques. This allows you to be creative and have fun in the kitchen.
So the next time you’re craving a taste of comfort or looking to explore Jewish culinary heritage, try making potato knishes at home. With each bite, you’ll be participating in a cherished food tradition that has stood the test of time. You might even start new traditions to share with family and friends.