Loaded Potato Knishes

Name: Loaded Potato Knishes (Knysze Ziemniaczane)
Cuisine: Polish
Ingredients: 3 cups [375 g] all-purpose flour; 1 tsp double-acting baking powder; ⅓ cup [75 g] sunflower oil or any neutral oil; ⅓ cup [75 g] sunflower oil or any neutral oil; ½ cup plus 2 Tbsp [150 g] room-temperature water 1 tsp dark soy sauce or tamari; ½ cup plus 2 Tbsp [150 g] room-temperature water 1 tsp dark soy sauce or tamari; ½ cup plus 2 Tbsp [150 g] room-temperature water 1 tsp dark soy sauce or tamari; 3 lb 5 oz [1.5 kg] small to medium potatoes (waxy varieties work well here); 3 to 4 Tbsp [45 to 60 g] olive oil; 3 or 4 medium yellow onions, halved and cut into thin strings (3 cups [325 g]); 1 garlic clove, finely diced; 1½ tsp kosher salt; 2 tsp ground black pepper; 2 tsp red wine vinegar or apple cider vinegar; 2 tsp red wine vinegar or apple cider vinegar; 14 oz [400 g] full-fat sour cream; 1¾ cups [150 g] shredded cheddar cheese; ¼ cup [10 g] chopped flat-leaf parsley; 1 egg, beaten

Knysze Ziemniaczane

Preparation info

Makes
18
medium knishes

Difficulty
Easy

Appears in

Dobre Dobre

By Laurel Kratochvila

Published 2025

About

In 1974, the newly released book of the great Yiddish novelist and master of the short story Isaac Bashevis Singer was reviewed by one Alan Lelchuk. Bashevis Singer, a rabbi’s son raised in Warsaw, had a particular knack for describing and memorializing pre-war Poland— from bakers’ daughters flirting over yeasty baskets of rolls, to the smells and sounds, both foul and sensual, of Krochmalna Street, the chaotic heart of the Jewish ghetto, t

Ingredients

Europe
Poland
Warsaw
Snack
Vegetarian
Eastern Europe

Ingredients

Method