Smoked Salmon Knishes

Ingredients

• 3 cups baking potato 1-inch-thick peeled cut into slices ( 2 large potatoes)
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter melted
• 2 large eggs divided
• 0.3 cup less-sodium chicken broth fat-free
• 0.5 cup yogurt plain fat-free
• 1 tablespoon flour all-purpose
• 10.5 ounces flour all-purpose sifted
• 1 tablespoon optional: dill fresh chopped
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 4 ounces salmon smoked finely chopped
• 5 tablespoons water divided
• 1.5 cups onion yellow finely chopped ( 1 medium)

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• measuring cup

Directions

1. To prepare filling, place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
2. Drain.
3. Combine potato, broth, dill, 1/2 teaspoon salt, pepper, and salmon in a large bowl; mash until well combined.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add onion; cook 3 minutes or until soft, stirring once. Stir onion into potato mixture. Set aside.
6. To prepare dough, lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife.
7. Combine 2 1/3 cups flour, baking powder, and 1/4 teaspoon salt in a large bowl.
8. Combine yogurt, 1/4 cup water, butter, and 1 egg in a medium bowl, stirring with a whisk. Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add 1 tablespoon flour to prevent dough from sticking to hands (dough will feel sticky). Cover dough, and let stand for 10 minutes.
9. Preheat oven to 37
10. Divide dough into 16 portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 5-inch square on a floured surface.
11. Place 1/4 cup potato mixture in the center of dough. Fold dough over filling, pinching seam and ends to seal.
12. Place knishes, seam sides down, on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and filling.
13. Make a small cut in center of top of each knish.
14. Combine remaining 1 tablespoon water and remaining egg in a small bowl, stirring with a whisk.
15. Brush egg mixture over knish tops.
16. Bake at 375 for 30 minutes or until golden.