Potato Knishes

Combine chicken bouillon with 1 tablespoon of water in a small bowl to create a liquid solution.

Heat butter in a large skillet over medium-high heat and sauté sliced onions until they are tender, taking about 7 to 10 minutes.

Place diced potatoes into a large pot and cover them with salted water; bring the mixture to a boil. Gradually reduce heat to medium-low and let it simmer until the potatoes are tender, approximately 20 minutes; drain and return them to the pot.

Combine mashed potatoes, sautéed onions, 1 egg, minced garlic, chicken bouillon, a pinch of salt, and pepper in a bowl until the mixture is smooth.

In another bowl, whisk together sifted flour, sugar, baking powder, and a pinch of salt. Create a well in the center of the bowl and stir oil and 2 eggs into the dry ingredients. Add 3/4 cup of water and beat until a smooth dough forms, which should be elastic in texture. Divide the dough into 5 equal portions.

Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with oil.

Roll out one of the dough portions on a lightly floured surface into an extremely thin rectangle. Brush the surface with oil and place about 5 spoonfuls of the potato mixture in a line, approximately 2 inches away from the long edge. Roll the dough around the filling and pinch one end of the roll to seal it. Use your hand to cut the dough roll into 5 knishes and pinch the edges of each one. Repeat this process for the remaining dough balls and potato filling. Place the knishes on the prepared baking sheet, brushing each one with oil.

Bake the knishes in the preheated oven until they are golden brown and cooked through, approximately 20 minutes.