Ingredients

Check off ingredients as you go

For the dough

• 1 egg
• 150g (1¼ cups) sifted flour
• 1 pinch of salt

For the Kreplach filling

• 1 large onion, finely minced
• 2 potatoes, peeled and diced
• 200g (7 oz) mushrooms, chopped (button or shiitake mushrooms for example)
• 2 tbsp neutral oil
• 2 tbsp finely chopped parsley
• 1 beaten egg
• Salt, pepper

For the broth

• 1 large onion, cut into quarters
• 2 carrots, cut into thick rounds
• 2 medium turnips, cut into large cubes
• 2 celery stalks, cut into chunks with leaves
• 2 sprigs of parsley
• 1 tbsp mushroom or chicken bouillon powder (optional)
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Makes about twenty Kreplach

Preparing the Kreplach Dough

1. Beat the egg with the salt, and gradually add the sifted flour. Mix then knead until you get a smooth and supple dough. If it’s too sticky add a little flour, and conversely add a little water if it’s too dry. Wrap in plastic wrap and let rest 30 minutes to 1 hour.
2. In a saucepan, cook the potatoes. Then mash to make a puree. Meanwhile, sauté the onion in the oil until well caramelized. Add the mushrooms, salt, and pepper. When the mixture is golden and the liquid absorbed, remove from heat and add the parsley, then bind with the beaten egg and mashed potatoes.

Preparing the Broth

1. In a pan, sauté the vegetables for the broth in a little oil for a few minutes. In a large pot, put 2 liters (8 cups) of water, the parve chicken or mushroom powder, add the vegetables, celery and parsley, salt, pepper and bring to a boil. Cover and reduce to low heat and let simmer for one hour, adding water if necessary.
2. On a clean, floured surface, roll out the dough as thinly as possible and cut into squares about 6 or 7 cm (2½ inches) per side. Place a small spoonful of filling in the middle, fold diagonally to form a triangle. Seal the edges well, fold the two points over the top and let rest 15 minutes.
3. Cook the kreplach in a large amount of boiling salted water and reduce to medium heat. When they’re cooked, add them to the broth.

Tips and Time Management

• It’s possible to degrease the broth with a skimmer or, if you prepare the broth in advance, after chilling in the refrigerator, the fat will have coagulated on the surface and will be very easy to remove with a spoon.

• Tradition dictates that you don’t cook the Kreplach directly in the broth but in salted water before adding them to the broth. This keeps the broth clear.

• Just like Kubbeh, Kreplach freeze very well. So it’s entirely feasible to make a large quantity then freeze different portions.

• For Purim, you can cut the dough with a round cookie cutter (or a glass), place the filling in the center and seal (firmly so they don’t open during cooking) three sides like a Haman’s ear!

Photo Washington Post