AI-generated image
New York potato knishes
Baked pastry rolls stuffed with onion and mashed potato
AmericanKnishes came from Eastern Europe with Jewish immigrants and became Lower East Side street food, sold from carts and the old knishery on Houston Street with a dab of brown mustard. A thin, stretchy oil dough is wrapped around a peppery filling of mashed potato and deeply browned onions, then baked golden. Chef's tip: cook the onions slowly until truly brown and sweet; pale onions make a bland filling.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 10 ½ oz plain flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup vegetable oil
- 1 egg
- ¼ cup warm water
- 1 tsp white vinegar
For the filling
- 2 lb floury potatoespeeled and quartered
- 4 tbsp vegetable oil
- 2 onionsfinely diced
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 eggbeaten, for brushing
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix the 10 ½ oz plain flour, 1 tsp baking powder and ½ tsp salt, then add the ¼ cup vegetable oil, 1 egg, ¼ cup warm water and 1 tsp white vinegar and knead 3 minutes to a soft, smooth dough. Wrap and rest for 1 hour at room temperature.
65 minStep 2: Boil the 2 lb floury potatoes in salted water for 18 minutes until very tender, drain and let them steam dry for 3 minutes, then mash.
22 minStep 3: Meanwhile fry the 2 onions in the 4 tbsp vegetable oil over a medium-low heat for 25 minutes, stirring now and then, until deep golden brown. Mix into the mash with the 1 ½ tsp salt and 1 tsp black pepper and cool.
25 minStep 4: Heat the oven to 375°F (350°F fan). Halve the dough and roll each half on a floured cloth into a very thin rectangle, about 25 × 40 cm.
10 minStep 5: Spoon half the filling in a 5 cm log along the long edge, roll it up loosely and trim the ends. Use the side of your hand to press the log into 6 pieces, twist them apart, and push the dough over each cut end to seal. Repeat with the rest.
15 minStep 6: Stand them sealed-side down on a lined tray, flatten slightly and brush with 1 egg. Bake for 30–35 minutes until deep golden. A common mistake is rolling the dough thick, which gives a bready knish.
35 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does new York potato knishes take?
- About 85 minutes in total: 50 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese