Ingredients For Dough:

3 Cups Whole Wheat Flour
1 tsp. Baking Powder
1 Cup Mashed Potatoes
1 Tbsp. Pure Vegetable Oil
½ Cup Cold Water


Mix flour, baking powder, potatoes and oil together
until smooth.
Make a well in the center and add cold water.  
Blend until smooth.
Knead the dough for a few minutes.  Place on a floured
surface.  Cover and let rest for ½ hour.
Divide dough into 4 parts.  Roll as thin as possible.
Cut into rectangles 4x5 (or smaller for appetizers).
Place filling (See Recipe Below) in center of rectangle.  
Fold the 2 short ends toward the middle.  
Then fold the 2 long ends over each other.
Oil a baking sheet, and preheat oven to 350 degrees.
Place knishes on sheet, folded side down, and bake for
30 minutes, until golden brown.


Kasha Filling:

Place 1 Tbsp. pure vegetable oil and 1 Cup Buckwheat
Groats in skillet and brown for 3-5 minutes over medium
heat flame.
Add 2 Cups boiling water to skillet.  
Cover and lower flame.
Simmer for 10 minutes.
In the meantime, sauté 1 small onion in 2 Tbsp. oil
until transparent.
Mix the cooked Kasha with the onions.  
Season with Tamari Soy Sauce to taste.

Potato Filling:

Boil and mash 2 medium potatoes.  (Do not peel)
Sauté 1 small chopped onion in 1/4 Cup soy margarine
or pure vegetable oil until transparent.
Combine onions with mashed potatoes and 1 tsp.
parsley.  Mix well.