Potato Knishes - cooking recipe

Ingredients

DOUGH
6 cups all-purpose flour
1 teaspoon baking soda
1 egg
1 egg white
1 1/2 cups lukewarm water
3/4 cup vegetable oil
FILLING
12 medium potatoes, cooked and mashed (about 4 lbs.)
1 1/2 cups chopped onions
1/4 cup vegetable oil
2 beaten eggs
salt and pepper

Preparation

TO MAKE THE DOUGH: combine flour and soda.
Make a hole in the centre and add beaten egg and egg whites and 1/4 cup of water.
Gradually mix with a knife, working from the inside out and adding more water in small amounts (about 1/4 cup at a time).
When well-mixed, divide into 6 balls.
Knead with your hands and throw dough on counter top several times.
With a small amount of flour, add 1 Tbsp.
of oil to each roll.
Knead until smooth and elastic enough for a thumb print to stay for a few seconds in the dough.
Place dough in a pie plate and pour remaining oil over balls to soak.
Let stand at least 1 hour before using.
FOR THE FILLING: Saute onions in vegetable oil.
Mix potatoes with onions, eggs, salt and pepper.
TO ASSEMBLE KNISHES, roll dough with a rolling pin; press with hands until very thin.
Holding dough in your hands above a table, begin stretching in the middle and working towards the outside.
Each ball of dough should be as thin as paper (about 1/16 of an inch).
Form potato mixture into a long slender roll, about 1 inch in diameter.
Roll dough around potato mixture.
Seal.
Preheat oven to 400 F.
Cut rolls into 1 1/2 inch pieces.
Push ends partially shut and place ends down on a shallow greased baking sheet.
Bake 45 minutes in a 400 F.
oven, until lightly browned.
Makes 12 knishes.