Knishes With Hint of Asia

“An interesting variation in preparing knishes is to use won ton skins,” Annette Lubitz writes. “These Quickie Knishes have been enjoyed by family and friends. They are a far cry from my mother’s recipe but a time saver. They are also good with seasoned minced meat.”

--ANNETTE LUBITZ

Del Mar

QUICKIE KNISHES

Oil

1 small onion, diced

2 cups prepared mashed potatoes

Salt, pepper

24 or more won ton skins

Margarine

In small skillet over medium high heat, heat 1 tablespoon oil and fry onion until golden brown. Add to mashed potatoes and season to taste with salt and pepper. Place heaping teaspoon of potato mixture diagonally across center of won ton skins.

Moisten edges of won tons lightly with water. Fold diagonally to enclose filling, sealing edges. Heat equal amounts of oil and margarine (or just oil) in large skillet over medium heat. Fry won tons until lightly browned. Serve with sour cream or plain yogurt. Makes 24 or more pieces.