Knishes With Rice Filling

Alan Leonetti's Note:

Even though my potato knish recipe has the instructions for making the dough from scratch, you can save yourself a lot of time by using egg roll wrappers, as I have specified in this recipe. The cooking time will vary depending on your oven and your altitude. If you have any questions e-mail me: [e-mail]

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 batch

• 2 cups cooked white rice (cold)
• ½ cup white raisins
• ½ cup green onions (minced) or ½ cup white onion (minced)
• 2 eggs (beaten)
• 4 tablespoons schmaltz (chicken fat)
• ¼ cup flat-leaf Italian parsley (finely chopped)
• 1 tablespoon peanut oil (may substitute vegetable oil)
• 1 teaspoon salt
• 1 tablespoon Splenda sugar substitute (to taste) or 1 tablespoon granulated sugar (to taste)
• 1 teaspoon white pepper (may substitute black pepper)
• egg roll wrap

Directions:

1. Cook rice according to directions on box, and then allow the rice to cool.
2. In a skillet, sauté the green or white onions and then add the chicken fat. Heat the chicken fat. If the fat remains in large pieces, finely mince the fat either with a knife or in a food processor.
3. Preheat oven to 325 degrees F.
4. In a large mixing bowl, mix all of the ingredients together.
5. Place a sheet of dough onto the counter top and cut into 4 to 5 inch squares.
6. Fill each square with a heaping tablespoon or more of the rice mixture, and then with wet fingers, fold in the corners and pinch and seal closed. Gently press to form patties, but don’t squash too thin.
7. Lay out the knishes onto a greased cookie sheet. I spray the cookie sheet with Pam non-stick spray. Brush top of each of the knishes with peanut oil.
8. Keep checking, as often as you desire, to make sure they only become an almost golden color and not burnt.
9. With a spatula, turn the knishes over, brush on peanut oil again, and continue baking until almost golden in color, and then remove from oven.