Potato Knishes brings me back to my Childhood in NYC.

Growing up in New York especially during the Winter months the street Food Vendors would have these piping hot pockets of potato goodness called “knishes”. You can make a slit on top to open them up and release the steam and stuff with some sautéed onions and sauce or just some good Spicy Mustard.

Potato Knishes

2 1/2 cups AP flour
3/4 teaspoon salt
1-1 1/2 teaspoons turmeric(I used 1 1/2)—optional
2 eggs
1/2 cup tap water
2 Tablespoons oil
1 ½ pound Idaho or Russet Potatoes, boiled and mashed
1 large onion, diced and sautéed until golden
salt and pepper to taste
1 egg
2 T water
Combine flour, salt and turmeric in a bowl. In another bowl beat eggs with water and oil.
Make a well in the center of the flour, pour in egg mixture and work until a nice soft dough forms.
Knead for one minute, then wrap in lightly floured plastic wrap. Allow to rest in refrigerator for a minimum of one hour (or longer).
Cut the dough in half, refrigerate one half. Roll out thin on a lightly floured pastry cloth (or other surface, which will require a bit more flour). Then stretch a bit more with the your hands, being careful not to make holes. The dough is nice and elastic, and stretches easily. Each half of the dough makes 8 knishes.
Fill with cooled potato filling.
Potatoes are mashed with onions that have been sautéed in oil until golden brown, salt and pepper. Potato mixture should be on thick side. If you feel that your potatoes are too thick, add a spoonful or 2 of water. This much knish dough takes about 3 cups of mashed potato–about 1 1/2 to 1/3/4 pounds.
To Bake:
Preheat oven to 350- 375 degrees, oven rack high in the oven.
Brush knishes with egg wash(1 egg beaten with 2 tablespoons water).
Bake 15-20 minutes, until golden.

2 thoughts on “Potato Knishes brings me back to my Childhood in NYC.

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