The dough that was rolled into balls, oiled, wrapped and set aside is now ready for use! The dough ball is unwrapped and place on a cloth surface (and old cotton tablecloth is preferable). The dough is then smacked several times with the palm of the hand.

According to Bubby, there is no culinary purpose to this; it simply serves as an opportunity for the knish chef to get rid of some hostilities.

15. Spread an old table cloth on work surface. Sprinkle with flour. Unwrap a dough ball and pound on cloth until flattened. Stretch dough, starting at the center, into a long oblong shape.

16. Continue to pull the dough out until very thin (you should see the cloth through it).

Your assistant can help pull the dough!

17. By hand, roll out the potato mixture to about a 2" diameter. Place the mixture along the edge of the dough for the entire length of the oblong.

18. Pull the dough over the potato mixture.

19. Carefully roll the dough over the filling mound.

20. Continue rolling until there is one long tube (like a sausage).

21. With the left hand, squeeze around the roll about 2" from the right end until you've pinched off a 2" section (if left-handed, reverse this step).

22. Here's another view of the pinch-off!

23. Pinch the dough on each side to seal in the mixture.

24. Mold the separated ball into knish shape.

Repeat until the entire roll has been divided into knishes!

25. Oil each knish and place on cookie sheet. Keep knishes apart.

Repeat with all of the dough balls using separate cookie sheets.

26. Bake at 350 degrees until golden brown.

27. Conduct product quality testing!