Traditionally, kreplach (aka Jewish won-tons) are made 3 times a year, Yom Kippur, Hoshana Rabba and Purim. Seeing as it’s Rosh Chodesh Adar and Purim is around the corner, I thought that I would give them a try. My kids are very glad that I did.
Kreplach is not something that I really grew up eating. My Ashkenazi grandmother was a fierce blitz maker, but I guess that kreplach were not her forte. (My Sephardi grandmother made kubbeh, which is similar in idea, but tastes completely different.) We would either buy kreplach or just eat it at other people’s houses.
Before I was vegan, I never attempted to make kreplach myself. I had no idea what it entailed until I started. All the classic recipes use a lot of eggs for the dough and ground chicken or ground beef for the filling. That is not happening here. Instead of eggs, I used corn starch and instead of meat, I used mushrooms. It worked perfectly.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
Kreplach
The hidden miracle of Purim is represented in Kreplach.
Ingredients
- Dough
- flour - 2 cups
- salt - 1 teaspoon
- corn starch - 4 tablespoons
- water - 5 tablespoons
- Filling
- olive oil - 2 tablespoons
- onion - 1 large, chopped
- mushrooms - 1/2 cup, chopped
- salt - 1/2 teaspoon
- parsley - 1 teaspoon
Instructions
- Fry onions and mushrooms in olive oil until onions are translucent
- Add parsley and salt
- Take half of the mushroom mixture and grind to make filling
- Mix and knead dough ingredients together. The dough should not be dry
- Roll out dough 1/4-1/8 inch thick
- Cut dough into 2 1/2 inch squares
- Fill with 3/4 teaspoon of mushroom mixture and seal well
- Boil water with a pinch of salt and boil each of the kreplach
- Remove with a slotted spoon when kreplach start floating, about 5-10 minutes
- Put on a plate with the rest of the onions and mushrooms and serve
Allergens
Have a wonderful Purim!
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