Knishes with a Twist: Savory Rice Filling Wrapped in Crispy Egg Roll Dough

There’s something profoundly comforting about a knish, isn’t there? For me, it’s a taste that instantly transports me back to my grandmother’s bustling kitchen, where the aroma of simmering onions and warm dough was a constant fixture. While the classic potato knish holds a special place in my heart, this variation, featuring a savory rice filling, offers a delightful departure from the norm. It’s a testament to how simple ingredients, thoughtfully combined, can create something truly extraordinary. The initial encounter with this rice-filled version was a happy accident, a way to stretch a meal and introduce new textures, and it quickly became a beloved addition to our family’s repertoire.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 20–25 minutes
• Total Time: 1 hour 5 minutes – 1 hour 10 minutes
• Servings: 8–10
• Yield: Approximately 16-20 knishes
• Dietary Type: Can be adapted for dairy-free by using vegetable oil instead of schmaltz

Ingredients

Here’s what you’ll need to bring these delightful knishes to life:

For the Filling:

• 2 cups cooked white rice (cold)
• 1/2 cup white raisins
• 1/2 cup green onions, minced (or 1/2 cup minced white onion)
• 2 eggs, beaten
• 4 tablespoons schmaltz (chicken fat) – see notes for substitutions
• 1/4 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)

For the Wrappers:

• Approximately 16-20 egg roll wrappers

Equipment Needed

To prepare these knishes, you’ll want to have the following on hand:

• Large mixing bowl
• Skillet
• Knife or food processor (for mincing fat, if needed)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or non-stick cooking spray (like Pam)
• Pastry brush
• Spatula

Instructions

Let’s get started on crafting these flavorful knishes:

1. Begin by cooking the rice according to the package directions. Once cooked, allow the rice to cool completely. This is crucial; warm or hot rice will affect the texture of your filling and can make the wrappers difficult to work with.
2. In a skillet, sauté the green onions (or white onion if you’re using that as your base) until they are softened and fragrant.
3. Add the schmaltz to the skillet with the onions and heat the chicken fat. If your schmaltz remains in large pieces, you’ll want to finely mince the fat. You can do this by hand with a sharp knife or pulse it briefly in a food processor until it’s broken down into smaller pieces. This ensures it disperses evenly into the filling.
4. Preheat your oven to 325 degrees F (160 degrees C). This lower temperature allows the knishes to cook through and the wrappers to become golden without burning too quickly.
5. In a large mixing bowl, combine all the filling ingredients: the cold cooked white rice, white raisins, sautéed green onions with the heated schmaltz, beaten eggs, chopped flat-leaf Italian parsley, peanut oil (or vegetable oil), salt, Splenda (or granulated sugar), and white pepper (or black pepper). Mix everything together thoroughly until well combined. The mixture should be cohesive but not overly wet.
6. Prepare your work surface by laying out a sheet of egg roll wrapper dough. You’ll notice the wrappers are typically square. Cut each square into four smaller squares, aiming for pieces that are about 4 to 5 inches in size. This will give you enough space to place the filling and fold the dough.
7. Place a generous tablespoon (or more, if your wrapper size allows) of the rice mixture onto the center of each dough square.
8. To seal the knishes, lightly wet your fingers with water. Then, fold in the corners of the dough square towards the center, enclosing the filling. Pinch and seal the edges firmly to prevent any of the filling from escaping during baking.
9. Once sealed, gently press the knishes to form patties. Be careful not to squash them too thin, as this can cause them to break apart. You want a nice, plump knish that holds its shape.
10. Arrange the formed knishes on a greased cookie sheet. You can use parchment paper for easier cleanup, or spray your cookie sheet generously with Pam non-stick spray.
11. Using a pastry brush, brush the top of each knish with peanut oil (or vegetable oil). This oil helps to achieve a lovely golden-brown color and a slightly crisp exterior.
12. Place the cookie sheet into the preheated oven. Keep checking, as often as you desire, to make sure they only become an almost golden color and not burnt. Baking time will vary, so visual cues are important.
13. After about 10-12 minutes, or when the bottoms have started to turn a light golden hue, with a spatula, turn the knishes over.
14. Brush on peanut oil again on the newly exposed side.
15. Continue baking until the other side is also almost golden in color. This should take another 10-12 minutes, but again, keep a close eye on them.
16. Once they’ve achieved that perfect golden hue, remove from the oven.

Expert Tips & Tricks

• Rice Consistency is Key: Ensure your rice is completely cold and not clumped together. If it’s too moist or sticky, your knishes might turn out mushy. A little fluffing with a fork before mixing can help.
• Schmaltz Substitute: If you don’t have schmaltz or prefer not to use it, you can substitute it with an equal amount of unsalted butter or vegetable oil. However, schmaltz imparts a unique richness and authentic flavor that’s hard to replicate.
• Don’t Overfill: While it’s tempting to pack as much filling into each wrapper as possible, resist the urge. Overfilling can make sealing difficult and increase the risk of leakage during baking.
• Sealing Power: For extra security, you can slightly dampen the edges of the egg roll wrapper with water before folding to ensure a tight seal.
• Uniformity for Even Baking: Try to make your knishes roughly the same size and thickness. This will ensure they all bake evenly, preventing some from burning while others remain undercooked.

Serving & Storage Suggestions

These knishes are wonderfully versatile. They can be enjoyed warm, fresh from the oven, as a light appetizer or a satisfying snack. They pair beautifully with a dollop of sour cream or a side of mustard. For a more substantial meal, serve them alongside a fresh green salad or a hearty soup.

If you find yourself with any leftovers, and I rarely do!, they store exceptionally well. Allow the knishes to cool completely before storing them in an airtight container. They will keep at room temperature for up to a day, in the refrigerator for 3-4 days, and can be frozen for up to 2 months.

To reheat, you can place them on a baking sheet in a 350 degrees F (175 degrees C) oven for about 8-10 minutes, or until warmed through and the wrappers are re-crisped. For a quicker option, you can reheat them in a toaster oven or air fryer.

Nutritional Information

Here’s an approximate nutritional breakdown for these knishes:

Nutrient	Amount per Serving	% Daily Value
Calories	175 kcal	9%
Total Fat	9 g	12%
Saturated Fat	2 g	10%
Cholesterol	40 mg	13%
Sodium	250 mg	11%
Total Carbohydrate	19 g	7%
Dietary Fiber	1 g	4%
Sugars	5 g	10%
Protein	3 g	6%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is delightful as is, feel free to get creative:

• Herbs and Spices: Experiment with adding other finely chopped fresh herbs like chives or dill to the filling. A pinch of smoked paprika or a touch of curry powder can also introduce an intriguing new flavor profile.
• Vegetarian Option: If you’re avoiding chicken fat, you can use vegetable oil or a plant-based butter substitute for the schmaltz.
• Spice Level: For a hint of heat, a pinch of cayenne pepper or a finely minced jalapeño can be added to the onion sauté.
• Sweetness Adjustment: The amount of sugar or sugar substitute can be adjusted to your personal preference. Remember that the raisins already contribute natural sweetness.

FAQs

Q: Can I make the rice filling ahead of time?
A: Absolutely! The rice filling can be prepared a day in advance and stored in an airtight container in the refrigerator. Make sure it’s completely cooled before storing.

Q: My egg roll wrappers are tearing. What am I doing wrong?
A: Ensure your wrappers are not dried out. If they feel brittle, you can cover them with a damp kitchen towel while you work with them. Also, be gentle when filling and folding; don’t overstuff.

Q: Can I bake these instead of frying?
A: Yes, this recipe is designed for baking. The oil brushed on top helps achieve a golden, slightly crisp texture similar to frying, but in a healthier way.

Q: What kind of rice should I use?
A: White rice, such as long-grain or medium-grain, works best. It should be fully cooked and cooled. Avoid sticky rices like Arborio as they can make the filling too gummy.

Q: How do I prevent the bottoms from getting soggy?
A: Ensure your cookie sheet is properly greased or lined with parchment paper. Baking on a slightly higher rack in the oven can also help the bottoms crisp up.

Final Thoughts

There’s a certain magic that happens when simple ingredients come together to create something so satisfying. These knishes, with their unexpected rice filling nestled within a delicate, crisp wrapper, are a perfect example of that culinary alchemy. They offer a familiar comfort with an exciting twist, making them an ideal choice for any occasion, from casual gatherings to festive holidays. I encourage you to give them a try, to savor the textures and flavors, and perhaps to create your own cherished memories around this delicious dish. Don’t hesitate to share your thoughts or any creative variations you discover!