Potato and rice knishes
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Potato and rice knishes
  Potato    Rice    Jewish    Pasta    Canadian  
Last updated 6/12/2012 12:56:21 AM. Recipe ID 18520. Report a problem with this recipe.
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      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.
  
  Yield: 75 knishes From: Sandra Shapiro 
 




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Recipe ID 18520 (Apr 03, 2005)

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