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Parve
Easy
2 Hours
Diets 
This recipe gives you a great dough to work with, and a whole bunch of great fillings that will satisfy every palate. The end result is a doughy outside and a delicious filling, regardless of which filling you decide on. Yield: 60 knishes
5 cups flour
3/4 pound margarine
3 teaspoons salt
4 yolks
1/2 cup sugar
1/4 cup lemon juice
1 cup water
3 large onions
8 large potatoes, boiled and mashed
1 and 1/2 tablespoons salt
1/4 teaspoon pepper
1 egg
1 head cabbage. shredded (2 pounds)
6 tablespoons oil
2 tablespoons sugar
1 and 1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flour
2 pounds spinach, cooked and drained
2 egg whites or 1/3 cup Haddar Egg Whites
1 and 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup Gefen Bread Crumbs
5 cloves garlic, crushed or 5 cubes Gefen Frozen Garlic
1 pound cauliflower, cooked and drained; or Beleaf Frozen Cauliflower, defrosted
1 pound broccoli, cooked and drained; or Beleaf Frozen Broccoli, defrosted
2 sweet potatoes, cooked and drained
2 large onions, sautéed
1 and 1/2 teaspoons salt
1/4 teaspoon pepper
1 egg
Combine all dough ingredients and knead to form soft dough.
Divide into six parts. Roll each part to 1/4-inch thickness. Cut into three- by three-inch squares.
Combine ingredients for desired filling. Spoon one tablespoon onto square and roll up.
Place seam side down onto baking dish. Brush with egg. Bake at 375 degrees Fahrenheit for 40 minutes or until golden brown.
Sauté onions in liberal amount of oil.
Combine with remaining ingredients, mix well.
Sauté cabbage in oil for 25-35 minutes.
Add all spices and mix well.
Mix all ingredients well.
Combine all ingredients, mixing well.
Photography by Tamara Friedman
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