Potato Knishes With Scallions

Few foods say comfort like homemade potato knishes filled with creamy potatoes and savory onions all wrapped in a tender golden crust. This recipe brings together time honored traditions with an easy to follow method that makes them perfect for sharing at gatherings or just to warm up a chilly afternoon at home.

My first attempt at knishes was for a holiday dinner and my family devoured them in minutes. Now whenever I bake a batch they ask for extra so we have some left for the next day.

Ingredients

• Russet potatoes: These break down beautifully into a creamy filling. Choose firm potatoes with no green coloring
• All purpose flour: Essential for the dough. Give it a quick sift for a consistent texture
• Vegetable or canola oil: Used for both the dough and for sautéing. Stick to a neutral flavor for best taste
• Yellow onion: Classic for depth and sweetness. Go for onions that feel heavy for their size
• Scallions: Fresh and bright. They add color and another layer of onion flavor
• Garlic: For a little punch. Use firm cloves with no sprouting
• Egg yolk: For a shiny finish on top or skip for vegan option. Look for eggs with a rich golden yolk for the best color
• Salt: A must for flavor. Start with fine sea salt and taste as you go

Instructions

Prepare the Potatoes:

Poke each potato several times with a fork to let steam escape. Rub them lightly with oil, sprinkle generously with salt, and bake at four hundred twenty five degrees Fahrenheit for about an hour until a fork slips in easily. While the potatoes are still hot, peel off the skins. Working quickly, either run the potatoes through a food mill for an ultra smooth texture or mash them very well with a spoon or potato masher. The filling is much creamier when the potatoes are processed while still warm.

Make the Dough:

In a large bowl or mixer, add the flour and a pinch of salt. With the mixer running on low or while stirring by hand, drizzle in one third cup cold water and two teaspoons oil. Keep mixing or kneading until the dough forms a rough sticky ball. If it looks dry, add just a splash more water. Transfer to a floured surface and knead for about fifteen minutes until smooth. Rest the dough covered in a lightly oiled bowl for thirty minutes to relax the gluten. This rest makes rolling out the dough much easier.

Cook the Onions and Scallions:

Heat half a cup of oil in a large skillet over medium heat. Scatter in the diced onion and the white parts of the scallions. Stir often, letting them cook slowly until they begin to caramelize and turn golden brown. This step should take about twenty minutes. Add the garlic and the green scallion tops. Stir well for one minute to release their flavor then turn off the heat.

Mix the Filling:

In a large bowl combine the still warm mashed potatoes with the onion and scallion mixture. Season the filling with salt to taste. Give everything a really good stir until the filling looks consistently speckled with greens and onions. Let the filling chill slightly so it is easier to handle.

Shape the Knishes:

Divide the rested dough into eight equal balls. Working with one piece at a time, roll it out on a lightly floured surface to a seven inch circle. Brush the top with a thin layer of oil. Scoop about one cup of potato filling into the center. Pull the dough up around the sides and overlap the edges to make a neat nest with the top open. Place each knish seam side down on a lined baking sheet.

Final Bake:

For a glossy finish, whisk an egg yolk with a little water and brush it lightly on the exposed dough edges. Bake the knishes at three hundred seventy five degrees Fahrenheit until golden brown, about thirty minutes. Cool for a few minutes before eating so the filling sets slightly.

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Another time my daughter wanted to help and made mini knishes. They were gone before the rest even made it to the table.

Storage Tips

Cool knishes completely before wrapping. Store in an airtight container in the fridge for up to five days. Reheat in a low oven to restore their crisp crust. Avoid microwaving as it will make the dough soft.

Ingredient Substitutions

Try sweet potatoes or Yukon Golds for a different flavor profile. If you are out of scallions, increase the yellow onion and add a little fresh chive for color. Vegan? Skip the egg yolk and brush the tops lightly with non dairy milk or just a bit more oil.

Serving Suggestions

Pair warm knishes with a dollop of sour cream or a side of spicy mustard. They are also wonderful alongside sautéed greens or a light vinaigrette salad. Mini knishes make fantastic party appetizers.

Cultural and Historical Context

Knishes have roots in Eastern European Jewish cuisine and have been loved for generations in family kitchens. You will find them at old school bakeries in New York and still served at Jewish holiday tables everywhere.

Seasonal Adaptations

For fall add sautéed mushrooms or a handful of fresh dill in the filling. Spring means young leeks or ramps work as beautiful substitutes for some of the onions. Summer knishes are great made smaller for picnics or barbecues.

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With a little practice, knishes are easy to master and always crowd pleasing. Let this recipe become your template for endless creative fillings all year round.

Frequently Asked Questions

→ How do you achieve a fluffy potato filling?

Peel and mash the potatoes while they're still warm for a smooth, creamy texture, using a food mill for best results.

→ What is the best way to caramelize onions for knishes?

Cook onions slowly in oil over medium heat, stirring regularly until deeply golden and sweet, about 20 minutes.

→ Can I make the dough ahead of time?

Yes, prepare and let the dough rest for 30 minutes or refrigerate it overnight, wrapped to prevent drying.

→ Is there a vegan alternative for the egg yolk?

Skip the egg wash or use a plant milk and oil mixture as a vegan-friendly substitute for a golden crust.

→ How should potato knishes be served?

Enjoy them warm from the oven, as a snack or with a side salad, mustard, or your favorite savory dip.