Natalie Powell's Knishes Recipe

Name: Natalie Powell's Knishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cube chicken bouillon; 1 tablespoon water; Filling:; 2 tablespoons butter; 2 onions, diced; 3 large potatoes, peeled and cut into chunks; 1 egg; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; Dough:; 4 cups all-purpose flour; 1/4 cup white sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup vegetable oil; 2 eggs; 3/4 cup warm water; 1 tablespoon vegetable oil for brushing, or as needed

Servings: persons

1 cube chicken bouillon
1 tablespoon water
Filling:
2 tablespoons butter
2 onions, diced
3 large potatoes, peeled and cut into chunks
1 egg
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dough:
4 cups all-purpose flour
1/4 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup vegetable oil
2 eggs
3/4 cup warm water
1 tablespoon vegetable oil for brushing, or as needed

1
Dissolve chicken bouillon in 1 tablespoon water.
2
Melt butter in a skillet over medium-high heat.
3
Saute onions in hot butter until soft, 7 to 10 minutes.
4
Place potatoes into a large pot and cover with salted water; bring to a boil.
5
Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
6
Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
7
Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center.
8
Stir oil and 2 eggs into flour mixture.
9
Add 3/4 cup water and beat until dough is smooth and elastic.
10
Divide dough into 5 balls.
11
Preheat oven to 350 degrees F (175 degrees C).
12
Lightly oil a baking sheet.
13
Roll 1 dough ball out on a lightly floured surface into a very thin rectangle.
14
Brush surface of the dough with oil.
15
Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge.
16
Roll dough around filling.
17
Pinch one end of the roll.
18
Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each.
19
Repeat for remaining dough balls and potato filling.
20
Place knishes on prepared baking sheet and brush each knish with oil.
21
Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.

1151

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cube chicken bouillon, 1 tablespoon water, Filling:, 2 tablespoons butter, and more.

Yes, Natalie Powell's Knishes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Natalie Powell's Knishes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions