They look pretty ordinary, don’t they? Sure, they taste good. But, great? Mee thinks not. How do we make it GREAT? By marrying it together with something we love. And what do Jews love more than anything else (aside from a good bargain, of course)? Chinese food!
Imagine if you will (and we will make it for real later, so you can have it “for later”) a marriage made in heaven. Every Jews dream. A Chinese wife! Ok. Perhaps that’s stretching it. But, the perfect match indeed is making something Jewish, Chinese! A Chinese Knish! A Great Knish!
Recipe for Chinese Knishes
1/2 lb. ground beef
1/4 cup of chopped water chestnuts
1 cup drained bean sprouts
2 tbsp. chopped onion
2 pkgs. crescent rolls
1 envelope of Lipton beef flavored mushroom soup mix or Lipton onion mushroom soup mix
- Preheat oven to 375 degrees.
- Combine all, except rolls, and brown in frying pan.
- Separate rolls and roll lightly on floured board; cut into rectangles and put a spoonful of mixture in center of each.
- Fold dough over filling; seal edges with fork marks.
- Bake on an ungreased cookie sheet 15 minutes or until lightly brown.
Interestingly enough, there’s no Chinese word for “knish”. Yet, we can make Chinese knishes. Why is this so? Do we really care? All I care about is that it tastes good.
There are lot of other dishes that kind of look like knishes. Fried dumplings come to mind right away. Cha Siu Bao (baked), also known as Roast Pork Buns. While the baked Cha Siu Bao might have the same external consistency of a knish, there is one major glaring difference. The Cha Siu Bao is stuffed with pork, while a knish is stuffed with potatoes. And of course, pork not being Kosher, explains why a potato knish is not stuffed with pork!
Have you ever tried a Chinese knish? I bet now you wish…
Well don’t wait. Get baking!
Humbly submitted for your consumption,
—Mee Magnum (“Chop! Chop!”)