Recipe By Tee Lopez
Published Apr 4th
Prep 1h Cook 45m Additional - Ready In 1h 45m
Servings 4 dozen knishes Calories 129.3

These small potato stuffed turnovers will have mouths watering before they’re even out of the oven! My great grandmother brought this recipe all the way from Russia and it has been passed down 4 generations. The recipe is Jewish as was my great grandmother. She made them for Hanukkah, but being Christian we make them for Christmas dinner! Time consuming but SO worth it!

Recipe Ingredients

  • 5 pounds baking potatoes, peeled and cubed
  • ½ cup vegetable oil
  • 2 large onions, chopped
  • salt and pepper to taste
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup warm water
  • 1 teaspoon salt
  • 5 cups all-purpose flour, or as needed

Cooking Directions

  1. 1 Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.
  2. 2 While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.
  3. 3 In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  5. 5 Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.
  6. 6 Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.
  7. 7 Bake for 30 to 45 minutes in the preheated oven, until nicely browned.

Nutrition Facts

  • Calories 129.3
  • Carbohydrate 18.8 g
  • Cholesterol 7.8 mg
  • Fat 4.9 g
  • Fiber 1.5 g
  • Protein 2.6 g
  • Saturated Fat 0.8 g
  • Sodium 54.6 mg
  • Sugar 0.8 g


  1. Not sure what they are supposed to taste like but these were very good. The crust was very crunchy. I cut with a sharp knife not a pizza cutter as that squashed my dough.
  2. I added a few more things (cheese garlic butter) to give it a more savory taste. The only problem I had with it was the crust...It's suppose to be flaky and softer so next time I'm going to just change the crust altogether. But the filler is great!
  3. i added chives and 2 eggs to the filling. excellent!
  4. For the filling I used 7 potatoes, 2 medium onions, 4 tbs oil, 2 tsp salt, 1 tsp black pepper, 2 tsp sugar, 1 tsp minced garlic, and 2 eggs. For the dough I only used 4 cups of flour. I divided the dough into thirds and rolled it out with a rolling pin. I - Read more ...
  5. Fun to make and eat. A welcome change from the everyday.
  6. there was too much filling left over it just didn't measure out right. also the dough wasn't right. im looking for a recipe close to the knish i had when i lived in new york. the dough should be flaky not hard.
  7. This was OK but the dough wasn't like a real knish that you'd get at a kosher deli. i prefer a "doughier" dough and this was a little harder.
  8. I make the dough to use with leftover mashed potatoes. I then add onion, cheese, and either spinach or brocolli which I drain and squeeze very well to get the liquid out. I roll the dough very thin and sprinkle with paprika before baking. I cut circles and shape individual servings. They reheat well in - Read more ...

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