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Cocktail Knishes

A pastry filled with seasoned rice, baked into knish shapes.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cocktail Knishes

Oven375°F
Time35 to 40 minutes

Ingredients

  • Rice Filling

Directions

Make the dough

  1. Combine all-purpose flour, whole wheat flour, baking powder and salt in a large bowl; make a well in the center.

  2. Add oil, water and eggs.

  3. Mix well with a wooden spoon until smooth. Knead on a floured board until smooth.

  4. Place dough in a greased bowl. Cover and let stand for 1 hour.

  5. Divide dough into thirds.

Make the rice filling

  1. Heat oil in a large skillet.

  2. Add onion and sauté until browned.

  3. Remove from heat; stir in rice, egg, parsley, black pepper and salt.

  4. The mixture makes about 2-3/4 cups.

Shape and bake

  1. Roll one-third of dough into a 10x4-inch rectangle. Mound one-third of the rice filling along the long edge, about 1 inch high.

  2. Roll like a jelly roll, starting with the long side. Pinch ends together to seal; place seam side down on a greased baking sheet.

  3. Repeat with remaining dough and filling.

  4. Bake at 375°F for 35 to 40 minutes or until browned.

  5. Brush with beaten egg white mixed with 1 tablespoon cold water during the last 5 minutes of baking, if desired. Slice into 1-inch pieces with a sharp knife.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Wheat + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the main structure of the dough so it holds its shape when rolled.
Whole wheat flour
Adds a nutty flavour and a denser, more tender-chewy texture to the dough.
Eggs
Bind the dough and add richness and structure as they set in the oven.
Baking powder
Releases gas in the dough, helping it rise and become lighter in the oven.
Cooked brown rice
Forms the bulk of the filling and gives it a hearty, chewy texture.
Onion
Sautéed until browned, it adds sweetness and savory depth to the filling.

The step that matters

Sautéing the onion until browned. Browning the onion through the Maillard reaction develops deep, sweet flavour. Pale, undercooked onion tastes sharp and flat in the filling.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (flour, wheat, egg, rice, parsley, pepper):

  1. Spinachbetter flavor fit
  2. Shallotbetter flavor fit
  3. Carrotbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against flour, wheat, egg, rice, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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