Cook potatoes in water. In a bowl, combine flour, baking powder, 1/2 teaspoon salt and shortenng, blending with your fingers. Add 2/3 cup watr from the cooking potatoes. Knead lightly. Dough h should be soft, but firm enough to roll. Add a bit more flour, if necessary. Smooth h into a ball and cover bowl.

Brown onion in oil. Drain and mash potatoes and add onion. Add salt and pepper. Roll 1/3 of the dough into a thin rectangle, about 7"x14". Place a strip of potato mixture about 1 1/2" wide and high along the long edge. Roll like a jelly roll. Cut into 1 1/4" pieces. Take e each piece and stretch the

dough to cover the cut edges, unrolling slightly, if necessary. Knishes should

be flat on the bottom and rounded on top. Don't worry if the dough tears of

potato shows through. Repeat the process twice more with the remaining dough

and potatoes.

Place knishes on greased pans. Bake 30 minutes at 400F, or until slightly browned. If they are going to be frozen, bake only partially, and finish baking when ready to serve.