Kreplach, sometimes referred to as Jewish ravioli or wontons, are delicious pasta dumplings that are filled with meat, cheese or potatoes that are usually boiled and served in chicken soup. Their triangular shape represents Judaism's three patriarchs: Abraham, Isaac, and Jacob. They are typically served on Rosh Hashanah and as a pre-fast meal before Yom Kippur. They are also eaten on Purim, which begins today, because the tasty filling of the kreplach mimics the hidden nature of the Purim miracle.
The following recipe is a tasty trifecta of potato, meat and cheese fillings. We include a recipe for the dough, but to save time simply use wonton wrappers. You can even find kosher brands, such as Nasoya. Serve in chicken broth or, for the cheese kreplach, with sour cream and fried onions.
Potato Onion, Beef and Cheese Kreplach
Adapted from Bon Appétit
Makes 30 dumplings
For the Wrappers:
3 cups flour
1 teaspoon salt
3 eggs, beaten
3 tablespoons cold water
1 egg, beaten, for binding kreplach
1 tablespoon salt
For the Potato filling:
2 tablespoons corn oil
¾ cup onion, finely chopped
1 teaspoon garlic, finely chopped
1 egg yolk
1 cup cooked, potato, mashed
2 tablespoons fresh parsley, minced
1 tablespoon green onions, minced
1 teaspoon salt
¼ teaspoon pepper
For the Meat filling:
2 tablespoons corn oil
¾ cup onion, finely chopped
½ pound ground beef
1 egg yolk
2 tablespoons fresh parsley, finely chopped
1 teaspoon salt
¼teaspoon pepper
For the Cheese filling:
1 cup farmer cheese
¼ cup sugar
1 egg, beaten
Preparation:
For the Potato Filling:
Heat corn oil in a skillet, and sauté onions until nicely browned. At the last minute, add garlic and sauté 1-2 minutes but do not allow to brown.
In a large bowl, combine onion-garlic mixture with all other ingredients, and blend thoroughly.
For the Meat Filling:
Heat corn oil in a skillet; sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in and sauté with meat, stirring constantly for 1 minute. Let cool.
In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.
For the Cheese Filling:
Combine all ingredients in a bowl, and blend thoroughly.
To make wrappers and cook:
Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes.
Photos by: MMChicago
