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Export 8 ingredients for grocery delivery
Step 1
To make the dough: Combine cold seltzer, apple cider vinegar and salt in a small bowl.
Step 2
Place flour and baking powder in a food processor and add seltzer mixture. While pulsing, drizzle olive oil until mixture starts to come together.
Step 3
Remove mixture from food processor and place on a lightly floured surface. Knead using the palm of your hands until dough becomes smooth and elastic, about 3 minutes.
Step 4
Wrap in plastic and let rest in the fridge for 1 hour.
Step 5
To make the filling: Peel and cut 1 Idaho potato into large chunks around the same size. Bring a pot of salted water to a boil and cook potatoes for 7-10 minutes, or until fork tender. Drain and allow to cool slightly. When potatoes have cooled a few minutes, mash.
Step 6
Finely chop one small onion. Heat a few Tbsp olive oil or schmaltz in a pan. Saute onions until translucent, about 5-8 minutes. Add a pinch of salt and pepper.
Step 7
Combine onions and mashed potatoes and 1 Tbsp olive oil. Add pinch more salt if desired (remember – potatoes need a lot of seasoning).
Step 8
To assemble: Preheat oven to 375°F.
Step 9
After dough has rested, roll out dough very thin (as thin as you can get) on a lightly floured surface. This is definitely the trickiest part as the dough wants to bounce back so keep at it. Using a large cookie cutter or cake round (4-7 inches ideal) cut out rounds. Depending on the size, fill generously with potato-onion mixture.
Step 10
Fold up sides on top of dough and pinch tightly. Beat 1 egg and brush all over each knish.
Step 11
Bake for 20-25 minutes, or until just golden.
Step 12
Serve with mustard or other favorite dipping sauce.
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