Potato Knish
also called knish · knishes · square knish · potato knish · baked knish · knysh
- Deli
- serves 8
- recipe says 2 hr 15 min
- Dumplings & Rolls
Three ways to read this recipe
The table
| 2 lb(900 g, peeled, in chunks)russet potatoes | boil the potatoes 20 min | mash coarse, season hard | roll thin, fill the sheet, lay the top | brush with egg, bake 45 min, cut into squares |
| 3 qtwater | ||||
| 1 Tbskosher salt | ||||
| 2 large(diced)yellow onions | fry the onions 20 min in schmaltz | |||
| 1/4 cup(60 mL)schmaltz | ||||
| 2 tspkosher salt | ||||
| 1 tspblack pepper | ||||
| 2 cups(250 g)all-purpose flour | mix the dough, rest 1 hr | |||
| 1 tspbaking powder | ||||
| 1/2 tspkosher salt | ||||
| 1 largeegg | ||||
| 1/4 cup(60 mL)neutral oil | ||||
| 1/2 cup(120 mL)warm water | ||||
| 1 tspwhite vinegar | ||||
| 1 large(beaten with a splash of water)egg | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.
Pans and tools
1boil the potatoes 20 min
2fry the onions 20 min in schmaltz
3mix the dough, rest 1 hr
4mash coarse, season hard
goes in with what steps 1 and 2 made
6brush with egg, bake 45 min, cut into squares
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 45 min2 of 6 steps give no time
- Needs you
- about 20 min
- If you get it wrong
- Forgiving — the mash has no room in it: a potato mashed smooth goes gluey, and a gluey knish is heavy all the way through
mix the dough, rest 1 hr
1 hrwalk awayfrom the start
boil the potatoes 20 min
20 minwalk awayfrom the start
fry the onions 20 min in schmaltz
20 minneeds youfrom the start
mash coarse, season hard
not timed20 min in
roll thin, fill the sheet, lay the top
not timed1 hr in
brush with egg, bake 45 min, cut into squares
45 minwalk away1 hr in
- needs you
- you can walk away
- never timed
You'll need sheet pan
Goes with
See how it is written
>> title: Potato Knish
>> category: Dumplings & Rolls
>> tags: potato, onion, baked, pastry, deli
>> counters: Deli
>> aka: knish, knishes, square knish, potato knish, baked knish, knysh
>> pairs-with: schmaltz, sour-dill-pickles, chicken-broth
>> servings: 8
>> time: 2 hr 15 min
>> slack: forgiving — the mash has no room in it: a potato mashed smooth goes gluey, and a gluey knish is heavy all the way through
>> step: mix the dough, rest 1 hr
Mix @all-purpose flour{2%cups}(250 g), @baking powder{1%tsp} and @kosher salt{1/2%tsp} with @egg{1%large}, @neutral oil{1/4%cup}(60 mL), @warm water{1/2%cup}(120 mL) and @white vinegar{1%tsp} into a soft, slightly sticky dough, knead it for a minute, then oil it, cover it and ~rest{1%hr}.
>> step: boil the potatoes 20 min
Boil @russet potatoes{2%lb}(900 g, peeled, in chunks) in @water{3%qt} with @kosher salt{1%Tbs} and ~boil{20%min}, until they fall off a knife, then drain them dry in the hot pan for a minute.
>> step: fry the onions 20 min in schmaltz
Fry @yellow onions{2%large}(diced) in @schmaltz{1/4%cup}(60 mL) over medium heat and ~fry{20%min}, until deep gold.
>> step: mash coarse, season hard
Mash @&(~2)drained potatoes{} coarse with @&(~1)fried onions{} and all the fat in their pan, @kosher salt{2%tsp} and @black pepper{1%tsp}.
>> step: roll thin, fill the sheet, lay the top
Roll @&(~4)rested dough{} on a floured cloth until you can nearly see through it, line a #sheet pan{}, spread @&(~1)potato filling{} an inch thick, and fold the overhang over to seal.
>> step: brush with egg, bake 45 min, cut into squares
Brush @&(~1)filled sheet{} with @egg{1%large}(beaten with a splash of water) and ~bake{45%min} at 400°F (200°C), until the top is glossy and deep brown, then cut it into eight squares while it is still warm.