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Parve
Medium
2 Hours
Diets 
There’s something so comforting about a heimish recipe that’s been in the family for as long as I can remember. I’m not quite sure where this dough recipe originally came from, only that my mother made it, and now I do too. Every time I make these, I’m reminded of the cozy kitchens, the laughter, and the love that has shaped our meals for years. Simple, homemade, and always delicious.
2 sticks margarine, cold and cubed
2 cups all-purpose flour
1/2 teaspoon Gefen Salt
1 egg yolk
1/3 cup ice-cold water
2 tablespoons ice-cold Gefen Vinegar
4 large Yukon potatoes, peeled
1 large white onion, diced
2 tablespoons Gefen Oil (for sautéing)
2 eggs
1/4 cup Gefen Oil
2 teaspoons kosher salt
a pinch of Gefen Black Pepper
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
In a mixing bowl, combine the flour and salt.
Add the cold, cubed margarine and blend until the mixture resembles coarse, damp sand.
Stir in the egg yolk, ice-cold water, and vinegar.
Mix just until a sticky dough forms.
Refrigerate for at least one hour or overnight for best results.
Boil the peeled Yukon potatoes in salted water until fork-tender. Drain and allow to cool.
Meanwhile, heat two tablespoons of oil in a pan and sauté the diced onion until golden brown.
Let the onions cool completely.
In a large bowl, mash the cooled potatoes using a potato masher, leaving small chunks for texture.
Add the eggs, 1/4 cup oil, kosher salt, and black pepper.
Mix until well combined, then gently fold in the sautéed onions.
Lightly flour a work surface and divide the chilled dough into 12 equal portions.
Roll each portion into a ball and flatten into a circle.
Place a scoop of the potato filling in the center of each circle, fold over, and shape into a ball, sealing the edges.
Arrange the filled buns seam-side down on a parchment-lined baking sheet.
For a golden finish, brush each bun with beaten egg and score the tops with a sharp knife to allow steam to escape.
Bake for 40 minutes or until the tops are lightly golden and the pastry is crisp.
Take a bite and enjoy!
Sponsored by Gefen
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Does this freeze?
Can this be made with spelt flour?