Potato Knishes

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1. 1Step 1: Bring a medium pot of water to a boil over high heat. Add the potatoes and cook, stirring occasionally, until tender, about 20 minutes. Drain through a colander, then return the potatoes to the pot and mash until completely smooth using a potato masher or sturdy fork.
2. 2Step 2: Meanwhile, heat the oil in a medium sauté pan over medium low heat. Add the onion and cook, stirring often, until soft and golden, about 15 to 20 minutes. Let cool.
3. 3Step 3: Add the cooled onions to the mashed potatoes along with the onion powder and salt, and stir to combine. Taste and add more salt if needed.
4. 4Step 4: Use a one quarter cup measuring cup to form 12 portions of the mashed potato mixture and place them on a large parchment lined baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
5. 5Step 5: Combine the flour, oil, water, egg, baking powder, salt, and vinegar in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down the sides of the bowl as needed, until a dough forms, about 7 to 10 minutes.
6. 6Step 6: The dough will feel relatively oily at this stage. Cover the bowl and let the dough rest for 30 minutes.
7. 7Step 7: On a well floured surface, roll the dough into an eighth inch thick rectangle about 12 by 16 inches.
8. 8Step 8: Use a sharp knife to cut the dough into twelve 4 inch squares. There will be excess dough. Discard it or save it for another use.
9. 9Step 9: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
10. 10Step 10: For each knish, place one portion of filling in the center of a square. Fold two opposite corners up and over the filling and pinch to seal, using a little water if needed. Repeat with the remaining two corners to form a parcel, then place on the prepared baking sheet.
11. 11Step 11: Bake, rotating the baking sheet halfway through, until golden brown, about 25 to 30 minutes. Transfer to a wire rack to cool. Serve slightly warm or at room temperature.