I grew up watching my grandmother roll out knish dough on her kitchen counter, the thin pastry stretching until it was almost translucent. She'd pile on the potato filling, fold it all up, and somehow these golden parcels would emerge from the oven looking like something from a professional bakery. The smell alone could draw neighbors from three apartments away. Knishes have this wonderful working-class history in Jewish cooking. Street vendors sold them from pushcarts on the Lower East Side, and they became the ultimate comfort food for immigrants missing home. The beauty of a good knish lies in that contrast between the crispy, flaky exterior and the smooth, seasoned potato interior. It's not fancy food, but it's deeply satisfying in a way that fancy food sometimes isn't. This recipe uses a traditional oil-based dough that's surprisingly forgiving to work with. I like to add a touch of baking powder to give the pastry a bit more lift, and I've found that letting the dough rest for at least 30 minutes makes rolling much easier. The potato filling gets its flavor from sautéed onions cooked until they're golden and sweet, plus a good amount of salt and white pepper. Serve these warm as an appetizer at your next Shabbat dinner, or pack them for lunch with a simple salad. They reheat beautifully in the oven, and honestly, they're just as good at room temperature. I often make a double batch because they disappear faster than you'd expect.