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New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

These stuffed buns were brought to New York by immigrants from Eastern Europe in the early 1900s.



  • 320 g (11¼ oz) potatoes, cut into cubes
  • 1 brown onion, finely chopped
  • tablespoons cooking oil
  • 3 teaspoons matzo meal or ordinary breadcrumbs
  • 3 pinches sugar
  • 1 egg, beaten (set 2 teaspoons aside for glazing)


  • 190 g ( oz) plain (all purpose) flour
  • 1 teaspoon baking powder
  • tablespoons sunflower oil
  • 1 egg
  • 45 ml ( fl oz) water
  • 2 pinches salt


The Filling

Place the potatoes in a saucepan of cold water, bring to the boil, then lower the heat and simmer for 20 minutes until they are quite tender. Drain. Meanwhile, sauté the onion in the oil over medium heat for 5–10 minutes until softened and lightly brown. Mash the potatoes and onion with the oil using a fork and incorporate the breadcrumbs, sugar and beaten egg. Season with salt and pepper.

The Dough

Using a food processor or by hand, mix until until combined.

Shaping and Cooking

Preheat the oven to 180°C (350°F/Gas 4). On a floured surface, roll out the dough into a rectangular shape about 28 cm (11¼ inches) long and 5 mm (¼ inch) thick. Spread the filling in a sausage shape along the length of the rectangle, then roll the dough over the sausage and pinch the ends of the tube to close it. With the side of your hand or a chopstick, make six dents along the length of the sausage. Separate the portions using a knife or dough cutter. You obtain seven sections that are open on both sides. Pinch one end closed and reshape the knish so it’s round (it will have been put out of shape by the cutting). Pinch the sides at the other end towards the centre, leaving a small opening (this is the top of the knish). Place the shaped knishes on a baking tray lined with baking paper. Brush the tops with the reserved egg and bake for about 40 minutes until golden brown.