clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Meat Knishes with Dipping Sauce

Meat Knishes

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 10 minutes
  • Cook Time: 35
  • Total Time: 45
  • Yield: 24 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Jewish
  • Diet: Kosher


These knishes are the perfect addition to any Shabbat or Holiday meal.  You can make them in advance and freeze them, then bake to perfection when you need them.


  • 3 cups all-purpose flour (can be 1:1 gluten free)
  • 1 tablespoons baking powder
  • 3/4 teaspoons salt
  • 6 tablespoons pareve margarine
  • 1 cup + tablespoon warm water
  • Non-stick vegetable spray
  • Kreplach Meat Filling (see above)


  1. Preheat oven to 350° F.
  2. Cover two baking sheets with aluminum foil and spray with non-stick vegetable spray. Set aside.
  3. Combine ingredients in a large bowl. Knead until smooth.
  4. Divide the dough into 3 even balls.
  5. For each dough ball, roll the dough into a long 8” log. Cut the dough evenly into 8 1” pieces.
  6. Roll each piece of dough into a 3”- 3 1/2” round.
  7. Place a scoop of meat filling into the middle of the dough. Bring the edges of the dough to the middle over the meat and pinch to seal.
  8. Repeat with remaining dough.
  9. Place 12 knishes on each baking sheet.
  10. Bake for 35 minutes until golden brown.


If freezing the raw knishes to use later, add an extra 10 minutes to the baking time.

Keywords: Knishes, Meat Knishes, Shabbat, Yom Tov, Yom Kippur


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.