Classic Potato Knish
INGREDIENTS
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Dough
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon table salt
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1 large egg
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1/2 cup vegetable oil (Joe also recommends schmaltz, or rendered chicken fat, if you’ve got some)
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1 teaspoon white vinegar
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1/2 cup water (see Update, above)
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Filling
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1 1/2 pounds (about 3 medium) russet potatoes, peeled and quartered
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1 small yellow onion, peeled and diced small
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1 tablespoon vegetable or olive oil
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1 tablespoon unsalted butter
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1/2 teaspoon table salt
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Freshly ground black pepper
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To finish
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1 large egg yolk
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1 teaspoon water
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