Potato Knishes Baked Onion (Print Version)
Fluffy potato with savory onion filling wrapped in crisp, homemade dough and baked to golden perfection.
# Ingredients:
→ Dough
01 -
1 cup all-purpose flour, sifted
02 -
1/3 cup water
03 -
2 teaspoons vegetable oil
04 -
Pinch of salt
→ Filling
05 -
3 pounds Russet potatoes
06 -
1 yellow onion, finely diced
07 -
1 bunch scallions, finely sliced
08 -
2 cloves garlic, minced
09 -
1/2 cup vegetable oil, plus additional for brushing and roasting
10 -
1 to 2 teaspoons salt, or to taste
→ Egg Wash
11 -
1 egg yolk
12 -
1 tablespoon water
# Instructions:
01 -
Preheat oven to 425°F. Pierce each potato in several places with a fork, coat lightly with oil, and season generously with salt. Bake for about 1 hour until the potatoes are fork tender.
02 -
While potatoes are still hot, carefully peel them and pass them through a food mill, or mash thoroughly until smooth. Set aside to cool.
03 -
Heat 1/2 cup vegetable oil in a large skillet over medium heat. Add diced onion and white parts of the scallions, cook while stirring frequently until beginning to brown, about 20 minutes. Add garlic and remaining scallions, sauté for 1 additional minute. Combine with the potatoes, adjust seasoning with salt, and reserve.
04 -
In a mixer bowl fitted with a dough hook, combine sifted flour and a pinch of salt. With the mixer running on low, pour in 1/3 cup water and 2 teaspoons oil, mixing until a rough dough forms.
05 -
Transfer dough to a lightly floured work surface and knead until smooth, approximately 15 minutes. Place dough into a lightly oiled bowl, cover, and let rest for 30 minutes.
06 -
Cut the rested dough into 8 equal pieces and shape each into a ball.
07 -
On a floured surface, roll out each dough ball into a 7-inch circle. Brush the surface lightly with oil. Place about 1 cup of filling in the center, folding and pleating the dough around the filling, leaving the top open.
08 -
Preheat oven to 375°F. Line a large baking sheet with parchment or a silicone mat. Arrange shaped knishes on the sheet.
09 -
Mix egg yolk with 1 tablespoon water. Lightly brush the tops and exposed dough edges of each knish with the egg wash.
10 -
Bake knishes for approximately 30 minutes, until dough is golden and filling is heated through.
# Notes:
01 -
If a food mill is not available, a potato masher or wooden spoon can be used to create a smooth texture.
02 -
To make vegan knishes, substitute the egg wash by brushing with oil or plant-based milk.
03 -
Let the knishes cool slightly before serving, as the filling will be very hot.