Traditional Kreplach and Vegan Mushroom Kreplach

Kreplach, a Jewish dumpling, have become a traditional favorite dish for Purim as well as for other Jewish festivals. Most often served in soup, they can also be sauteed and served on their own. 


Meat Kreplach, Makes about 60

The following recipe is by Joan Nathan, and appears on Kveller.com

Meat Filling
1 small onion, chopped
3/4 pound ground meat (at least half cooked) or leftover brisket, chopped
1 egg
Salt and pepper to taste

Noodle Dough
3 eggs
3/4 teaspoon salt
2 tablespoons water
2 cups all-purpose flour

Prepare The Meat Filling:

1. Saute the onion with the ground meat. Remove excess fat.

2. Combine with the egg and salt and pepper to taste.

Prepare The Noodle Dough, Shape The Kreplach, and Cook:

3. Beat the eggs slightly. Add salt, water, and enough flour to make a medium-soft dough. Knead well by hand or in the food processor. Divide the dough into 2 balls. Cover with a moist towel.

4. Working quickly, roll out 1 ball of dough very thin with a rolling pin and cut into 6 strips, each 1-1/2 inches wide. Then cut into pieces 1-1/2 inches square.

5. Place 1/2 teaspoon meat mixture on each square. Fold into a triangle and press edges together firmly, using flour to bind. Leave as is, or press together two of the ends. Repeat with the second ball of dough.

6. Drop into boiling water and cook, uncovered, 15 minutes.

 

Vegan Mushroom Kreplach, Makes about 60

The following recipe is by Emily Halpern, and is a quick, easy, vegan alternative to meat kreplach.

 

Mushroom Filling
1 small onion, chopped
1 clove garlic, chopped
1 carrot, chopped
1 stalk celery, chopped
1 Tablespoon soy sauce
1 Tablespoon red wine
1 Tablespoon ketchup
1 Tablespoon balsamic vinegar
3/4 lb cremini mushrooms, thinly sliced
1 oz dried mushrooms
1 Tablespoon cornstarch.
Salt and pepper to taste

Noodle Dough
If you're not looking for a vegan dough, see above, or for a quicker, but less authentic, but vegan version, use
1 package eggless wonton skins (usually square, but round is fine), available in Asian markets and most grocery stores.

Prepare The Mushroom Filling:

1. Cover the dried mushrooms with boiling water, and allow to soak for about 30 minutes.

2. Meanwhile, saute the onion and  garlic until soft. Then add the carrot and celery, and cook until soft. Finally, add the sliced, fresh mushrooms, and cook until all their liquid has cooked off.

3. In a small bowl, combine the soy sauce, wine, ketchup, and vinegar. Then pour this into the pan with the mushrooms, and stir until combined. Continue cooking on low until liquid is fully evaporated. Season liberally with black pepper, to taste. Let the mixture cool.

4. Drain soaked, dry mushrooms, chop roughly, and combine with the cooled mushroom mixture and cornstarch in a food processor. Pulse until evenly chopped into a rough, chunky, puree. 

Shape and Cook The Kreplach:

5. With your finger, paint water on the edges of the wonton wrapper. Place 1/2 teaspoon mushroom mixture on each square. Fold into a triangle and press edges together firmly, using flour to bind. Leave as is, or press together two of the ends. Repeat until all the filling is used up.

6. Drop into boiling water and cook, uncovered, until all the kreplach float to the top, about 3 minutes. Serve as is, in soup, or sauteed in a greased pan until crispy.