| previous | next |
Title: Potato and Rice Knishes
Categories: Jewish Pasta Canadian
Yield: 1 Servings
| KNISH DOUGH- | ||
| Mix together: | ||
| 1 | Egg | |
| 1/4 | c | Cooking oil |
| 3/4 | c | Lukewarm water |
| 1 | pn | Salt |
| 1 | ds | Pepper |
| 3 1/2 | c | Flour |
| RICE FILLING: | ||
| Wash: | ||
| 2 | lb | Rice |
| Add: | ||
| 1 | Litre milk | |
| 1 1/2 | c | Margarine |
| 1 | Litre water | |
| 4 | c | Sugar |
| 4 | Eggs | |
| POTATO FILLING: | ||
| 6 | lg | Potatoes |
| 3 | md | Onions |
| 2 | Eggs | |
| Vegetable oil | ||
| Salt and pepper |
Add 3 to 4 cups of flour gradually, kneading the dough until it is smooth and elastic and won't stick to hands. Divide into 3 balls and place into bowl, cover very lightly with a dab of oil and place small plate on to - let stand 2 to 3 hours in a warm place.
When dough is ready, place cloth on table and sprinkle lightly with flour - also rub flour on the rolling pin. Place dough in centre of cloth and start rolling, turning, and lifting often so the dough won't stick. Slip hands under dough and stretch dough with the backs of your hands until dough is paper thin. Lay carefully back on cloth - add a very light coat of oil.
Place row of filling along edge of dough in a circle and roll up, cutting dough in centre, so that by the time the dough is rolled up it will be about 2 1/2 to 3 feet in length. Cut into 2 inch pieces, pinch ends and flatten slightly. Bake on a lightly greased pan at 375F until lightly browned (30 to 40 minutes)
RICE FILLING: Combine in BIG pot (will double in size). Put in 350F oven, mix occasionally until rice is cooked (about 3 or 4 hours). More water may be needed. Add: 4 eggs and mix (Can add more sugar if you like it sweet)
POTATO FILLING: Boil potatoes until tender. Mash. Allow to dry a bit. Add sauteed onions and leftover oil. Beat eggs in to still warm potatoes.