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Combine the dry ingredients. Get out a large bowl and put all of the dry ingredients into it. Stir the ingredients until they're combined and then set the bowl aside. For the dry ingredients, you'll need: 2 ½ cups (312 g) all-purpose flour 1 teaspoon baking powder ½ teaspoon table salt
Whisk together the wet ingredients. Get out a small bowl and crack one egg into it. Add ½ cup (120 ml) of vegetable oil, 1 teaspoon of white vinegar, and ½ cup (120 ml) of water. Whisk the wet ingredients until the egg is completely blended into the liquids. If you'd prefer, you could use schmaltz instead of vegetable oil.
Combine the dough into a shaggy ball. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula or wooden spoon to stir the mixtures together. Put the dough onto a work surface and knead it until it forms a rough ball. You'll need to work the dough for about a minute so it comes together.
Rest the dough for at least an hour. Transfer the knish dough back to the mixing bowl and cover the bowl with plastic wrap. Put the dough aside for one hour to rest while you make one of the fillings. If you'd like to make the dough in advance, chill the dough in the fridge. You can prepare it up to three days before you want to make the knishes.