Have you ever been hustling down a busy NYC street only to be stopped in your tracks by a shiny street cart perfuming the air with the alluring aroma of crispy potatoes? Tucked neatly inside the carts’ warming drawers are one of the city’s favorite snacks--knish. There are several bakeries in the city dedicated entirely to the knish, such as Yonah Schimmel's Knish Bakery, pictured above. Some supermarkets sell frozen versions, and you can certainly order the treat from online purveyors like Goldbelly.

What Is a Knish?

A staple of Jewish cuisine, a knish (pronounced kuh-nish) is a hearty snack of cooked carbohydrates (usually mashed potatoes) wrapped in buttery dough. Knish were brought to the US by European immigrants in need of hearty and affordable meals in their new home. The first American knish were sold in bakeries throughout the Lower East Side of Manhattan, which came to be filled with these knisheries early in the 1900’s. Knish were originally sold for just $0.03 each. As Jewish immigrants moved beyond this small part of Manhattan these bakeries struggled to survive, but New York’s love for this satisfying snack remains strong over a century later. Now knish can be found in delicatessens and street carts alike, sold in a variety of fillings, shapes and styles. Whether baked or deep fried, round or square - the options for knish are infinitely delicious. The beauty of this dish is found not only in its modest price tag, but also in the fact that it can be enjoyed any time of day and either hot or cold. People may argue that knish should be eaten as an appetizer, side or snack, but all will agree that knish should be served with mustard.

Round Vs. Square Knish

While a hard rule in the sand cannot be drawn, most believe that round knish are baked and square knish are fried. No matter the shape, knish are always surprisingly heavy for their palm-sized stature. Historically, they could be held in the palm of your hand, doubling as a pocket warmer on a cold winter day.

Knish Fillings

Typically, a knish is filled with cooked potato or kasha (buckwheat grains). Our favorite recipe combines the two in this Potato Kasha Knish (pictured above). Legends say knish were the answer surplus potatoes in Ukraine, were many believe knish were invented. The name “knish” actually means “a small person” in Ukrainian. While the origins of knish remain controversial, we know the basic recipe traveled to America in the hands of many European immigrants, which is why there are so many different fillings, including caramelized onions, cheese, mushrooms, spinach and meats.

When to Eat Knish

Knishes can be eaten at any time of day, as they are often served as a snack or appetizer, served hot or cold. They can be enjoyed as a quick bite on the go or as part of a greater meal. In Jewish culture, knishes are often served during holiday celebrations, particularly for Hanukkah and Passover.

How to Make Knish

Whether using homemade dough or puff pastry, the steps to making knish are easy to follow:

1. Make the dough: To make a homemade dough, combine flour, salt and oil in a large bowl until crumbly. Gradually add warm water and mix until the dough comes together. Knead the dough by hand until it becomes smooth. Cover the dough with a clean towel and let it rest for 30 minutes.
2. Cook the filling: boil and mash potatoes, cook and cool kasha or caramelize onions. Season with salt and pepper and allow to cool.
3. Prep your tools: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
4. Shape the knish: On a floured surface, roll out the dough to 1/8-inch thickness. Cut the dough into 4-inch squares. Place a spoonful of the cooked filling in the center of each square. Fold the dough over the filling to form a rectangle. Pinch the edges to seal.
5. Bake and serve the knish: Place the knishes on the prepared baking sheet. Brush the tops with beaten egg. Bake for 25-30 minutes or until the knishes are golden brown. Serve warm or at room temperature, with mustard.

Try your hand at homemade knish (dough from scratch and all) with our recipe for classic round Knish.

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