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1
Dough: sift together flour, baking powder and salt. Cut shortening inti flour mixture until crumbly. Beat water and egg yolks together and add to dry ingredients. Form dough into a large ball. Place in bowl and cover with plastic wrap. Refrigerate overnight.
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2
Filling: Peel and cook potatoes for mashing. Saute onion in veg oil until lightly golden brown. Drain onions well and save the oil. When potatoes are cooked, drain well and mash. Add onions, beaten eggs and seasoning to taste.
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3
The next day divide dough into 6 parts, forming small balls. Roll each ball of dough very thin on a well floured board, making a 15x15 square. Put filling along one edge of dough and roll, jelly roll fashion, sealing to opposite edge of roll. Pinch each end to seal.
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4
Cut into 1 1/2 to 2 inch pieces, using the side of your hand in a slicing motion. Using drained oil, grease hands to lightly cover knishes with the oil. Lightly brush tops of knishes with beaten egg mixed with one teaspoon water. Place, cut edge down, on ungreased pan and bake in a preheated oven at 350 degrees until golden brown (approx 20-25 minutes). Yields approx. 90 small pieces.
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5
Filling can be substituted. Liver, cheese, are common. Dough can be used for strudels. Commercially prepared puff pastry may by substituted for dough.
