Nothing beats a classic potato knish.
Make your own at home with this recipe, complete with jammy onions and flaky crust.
Serve as a side dish, appetizer, or snack with deli mustard.
Simply Recipes / Micah Siva
My favorite kind is a potato and onion knish with a heavy seasoning of black pepper.
No matter the filling, knishes taste like comfort and remind me of sharing a meal with my grandparents.
These knish shops helped the Jewish population launch into society and make a better life for themselves.
Simply Recipes / Micah Siva
Add the water, oil, egg, and vinegar and pulse until just combined.
It will resemble a shaggy dough that no longer sticks to the side of the bowl.
Tip
you could also make the dough by hand.
Simply Recipes / Micah Siva
Transfer the dough to a large bowl and cover with a kitchen towel.
Let rest for 1 hour at room temperature, or overnight in the refrigerator.
While the dough is resting, make the filling.
Simply Recipes / Micah Siva
Heat the olive oil in a medium skillet over medium heat.
Remove from the heat and season with salt and pepper.
Line a large baking sheet with parchment paper.
Simply Recipes / Micah Siva
Drain and transfer to a medium bowl.
Add the cooked onions to the potatoes along with the butter.
Mash with a potato masher or fork until smooth.
Simply Recipes / Micah Siva
Place a 2-inch wide log of the potato mixture running about an inch from the bottom of the dough.
Roll the dough around the filling and into a log.
Not too tightit should roll around the filling 3 to 5 times.
Simply Recipes / Micah Siva
Use your finger to make 11 indents equally spaced down the log approximately 2 inches apart.
Use a small knife to cut the log at these points, making 12 knishes.
Pinch at one end to seal; this will be the bottom of the knish.
Simply Recipes / Micah Siva
Pinch and twist at the other end or leave open.
Combine the whisked egg and water in a small bowl.
Place the knishes on the prepared baking sheet evenly spaced apart, pinched-side down.
Simply Recipes / Micah Siva
Serve with deli-style mustard.
Reheat refrigerated knishes on a baking tray at 350F for 10 to 15 minutes until warm.
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Simply Recipes / Micah Siva
Simply Recipes / Micah Siva
Simply Recipes / Micah Siva
Simply Recipes / Micah Siva
Simply Recipes / Micah Siva
