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1
Dissolve chicken bouillon in 1 tablespoon water.
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2
Melt butter in a skillet over medium-high heat.
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3
Saute onions in hot butter until soft, 7 to 10 minutes.
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4
Place potatoes into a large pot and cover with salted water; bring to a boil.
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5
Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
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6
Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
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7
Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center.
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8
Stir oil and 2 eggs into flour mixture.
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9
Add 3/4 cup water and beat until dough is smooth and elastic.
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10
Divide dough into 5 balls.
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11
Preheat oven to 350 degrees F (175 degrees C).
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12
Lightly oil a baking sheet.
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13
Roll 1 dough ball out on a lightly floured surface into a very thin rectangle.
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14
Brush surface of the dough with oil.
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15
Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge.
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16
Roll dough around filling.
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17
Pinch one end of the roll.
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18
Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each.
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19
Repeat for remaining dough balls and potato filling.
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20
Place knishes on prepared baking sheet and brush each knish with oil.
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21
Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.
