New York City Knish
Experience the authentic taste of the Big Apple with this homemade New York City Knish recipe, a delicious tribute to classic Jewish street food. Featuring a flaky, golden crust wrapped around a savory filling of creamy mashed potatoes and caramelized onions, these baked delights are the perfect balance of comfort and tradition. The dough, enriched with vegetable oil for a tender texture, comes together effortlessly and is stuffed with a seasoned potato mixture for maximum flavor. Ideal as a snack, appetizer, or side dish, these knishes are brushed with an egg wash for that signature sheen, then baked to perfection. Whether served warm or at room temperature, they’re a nostalgic bite of NYC’s culinary heritage that will transport you straight to a bustling New York deli. Perfect for family gatherings, holiday celebrations, or anytime you’re craving a hearty and satisfying treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 cup Vegetable oil
- 0.5 cup Water
- 4 cups Potatoes
- 1 large Yellow onion
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Create a well in the center and pour in the vegetable oil and water. Mix until a dough forms, then knead for 5 minutes until smooth. Cover with a towel and set aside to rest.
Peel, cube, and boil the potatoes in salted water until fork-tender, about 10-15 minutes. Drain and mash them until smooth.
In a skillet over medium heat, melt the butter and sauté the diced onion until golden and fragrant, about 5-7 minutes. Add the sautéed onion to the mashed potatoes and season with additional salt and black pepper. Mix well and let the filling cool slightly.
Divide the dough into eight pieces and roll each into a ball. Using a rolling pin, flatten each ball into a thin circle approximately 4-5 inches in diameter.
Place a heaping spoonful of the potato filling in the center of each circle. Gather the edges of the dough up and around the filling, pinching to seal at the top. Flatten slightly to form a pouch shape.
Place the knishes seam-side down on the prepared baking sheet. Beat the egg and brush it over the knishes for a golden, shiny crust.
Bake in the preheated oven for 40-45 minutes, or until the knishes are golden brown and firm to the touch.
Remove from the oven and allow them to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 417.6 g | 152% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 13.9 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 185 mg | 14% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3974 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
