Knishes: Not just fun to say

Have you ever wondered what a Knish is? Well, wonder no more, for I’m about to show you how to make them. Knishes are essentially stuffed dough so there are two parts; the dough and the stuffing. Saw that one coming, didn’t you? Here is my augmented recipe. I got the original from Gabi Moskowitz over at

4 eggs, lightly beaten (save one of the egg whites)
1 tsp salt
2 tsp baking powder
4 Tbsp vegetable oil (I use saffola)
3 cups  flour

2 large potatoes cleaned with skin left on
2 tbsp unsalted butter (or olive oil)
1 small onion chopped up
1/2 tsp fresh thyme or rosemary
1/3 cup shredded cheddar cheese
Salt and pepper to taste
300grams (1/2 pound) of chicken, beef, or turkey (ground or chopped)

Preheat the oven to 190 C (375 F).

Mix the dry ingredients (baking powder, salt and flour). Add in the eggs and oil until it turns into a soft dough. Cover the dough (to protect it’s modesty) put it in a warm place, and play the dough some Barry White records. While the dough is resting, begin the preparation of the filling.

Bring a small pot of water to a boil, enough to cover the potatoes, and toss them in. Make sure they are chopped into little chunks because they will cook more quickly. I leave the skins on.

While those are boiling, chop up your onion and toss the butter or olive oil into a fry pan. Saute for a few minutes and add your choice of meat. Continue to fry until browned. Add thyme or rosemary and salt and pepper. Now doesn’t that look tasty?

By this time, your potatoes should be soft. This might be a personal problem… If they are not, then simply boil them longer. Mush the potatoes up in a large bowl. If you’re fancy use a masher. If you’re not, use whatever tool is closest. Add your meat mixture and the cheese. Now that your filling is done you’re ready to knish it up.

Go find that dough. It’s been resting and listening to sexy music so it’s ready for action. Knead it for a few minutes. Divide and roll it into two eight inch long cylinders. Now things are heating up. Cut each cylinder into eight equal pieces. Now you have 16 little dough coins. Lay the coins out flat on a surface dusted with flour. Use a rolling pin or in my case a pint glass, to roll them out into flat discs as shown below.

Scoop out about 2 Tbsps of the filling and drop it in the center of the dough discs. Grab all of the edges, and pull them up to form a tulip shape.

Place all of the knishes on a tray. The look like little sacks of gold, and they are, just wait. Use a pastry brush to brush the egg white onto each finished knish.

 And this my friends is what they look like when you’re done. These are lots of fun, and can reheated later if you can’t eat them all in one go. Enjoy your sacks of gold.

Labels: dinner, dough, main, potatoes

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