| | DOUGH |
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | tb | Vegetable oil |
| 2 | | Eggs; lightly beaten |
| | FILLING |
| 2 | tb | Chicken fat; melted |
| | Or vegetable oil |
| 2 | c | Finely chopped onion |
| 2 | c | Plain mashed potatoes |
| | Salt; to taste |
| | Freshly ground black pepper; to taste |
| 1 | | To make the dough: Combine the flour, |
| | Baking powder, and salt in a |
| 1 | lg | Bowl. Make a well in the center and add |
| | The oil, eggs and 2 |
| 1 | tb | Water. Gradually mix the wet ingredients |
| | With the |
| | Flour. Add up to 2 tablespoons more water |
| | If necessary. Knead the dough until it |
| | Forms a rough ball. (Personally, I do |
| | This part in my food processor. |
| | It makes wonderful noodle dough, which is |
| | What this is. KM) |
| 2 | | Knead the dough on a lightly floured |
| | Surface until the dough is |
| | Smooth, about 6 minutes. Place the dough |
| | In a lightly oiled bowl, cover and |
| | Refrigerate for 1 hour. |
| 3 | | Preheat the oven to 350 degrees. |
| 4 | | To make the filling: Combine the chicken |
| | Fat, onions, potatoes and |
| | Salt and pepper to taste in a bowl. |
| 5 | | Remove the dough from the refrigerator and |
| | Divide it into thirds. |
| | On a floured surface, roll out one piece |
| | Of the dough into a thin rectangle |
| | About 10 inches long. Spread about 2/3 |
| | Cup of the filling along one |
| 1 | | Long end, about 1 inch from the edge. Roll up |
| | Like a jelly roll and pinch |
| | The the edges closed. Repeat with the |
| | Remaining pieces of dough and |
| | Filling. |
| 6 | | Arrange the rolls on baking sheets. Bake |
| | Until browned, about 40 |
| | Minutes. |
| 7 | sl | The knishes and serve. |
