Sauerkraut Knishes

Jo Zimny


This recipe comes from the Low fat Vegetarian Jewish Cookbook. These are probably the best Knishes I've ever made. I make mine round but you can make them square also. I serve them with Vegan sour cream or Dijon Mustard.


★★★★★ 3 votes

20 Min
45 Min


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  • 2 lb
    yukon gold potatoes
  • 2 c
    filtered water
  • 1 1/2 c
  • 1/4 tsp
    caraway seeds
  • 1/4 c
  • 1/2 tsp
  • 1/4 tsp
    celtic sea salt
  • 1 1/2 c
    white spelt or all purpose flour
  • 1 1/4 tsp
    baking powder

How to Make Sauerkraut Knishes


  1. Peel and chop the potatoes. Put them in the cold water then cook them in a covered pot for 20 minutes. Drain.
  2. Heat the sauerkraut and caraway seeds in 1/8 cup of water in a small pot over medium heat for 5 minutes.
  3. Mash cooked potatoes and divide mixture into thirds. Stir 1/3 of the mashed potatoes with sauerkraut mixture. Mix remaining mashed potatoes with turmeric, salt, flour and baking powder to create a dough.
  4. Knead the dough for a few minutes. Then roll dough out onto a floured surface until 1/4 inch thick.
  5. Cut the dough into 4"x4" squares (about 8). Place 1/8 of the filling on each square. Fold corners of the dough in and pinch dough tight in the center.
  6. Preheat your oven to 375'F. Place knishes pinched side down on a lightly oiled baking sheet. Bake for 45 minutes. Serve warm with a dollop of sour cream.
  7. Enjoy

Printable Recipe Card

About Sauerkraut Knishes

Course/Dish: Potatoes, Other Appetizers
Dietary Needs: Vegetarian

Show 23 Comments & Reviews

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