Kreplach Dumplings

Kreplach Dumplings Recipe - Vegetarian Food from Israel

Region / culture: Israel | Preparation time: 45 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Kreplach dumplings are a traditional Jewish dish that is often served during holidays such as Purim and Yom Kippur. These delicious dumplings are filled with a savory mixture of vegetables and protein, making them a hearty and satisfying meal.

History

Kreplach dumplings have been a staple in Jewish cuisine for centuries. They are believed to have originated in Eastern Europe and have since spread to Jewish communities around the world. Traditionally, kreplach were made with a filling of ground meat, but vegetarian versions like the one in this recipe have become popular in recent years.

Ingredients

2 large egg whites
salt and freshly ground black pepper to taste
1 cup unbleached white flour
1 large egg, lightly beaten
2 to 4 tbsp water
2 qt (1.89 liters) vegetable stock
0.25 cup chopped fresh parsley
2 tsp vegetable oil
1 small onion, finely chopped
1 medium carrot, diced
8 oz (227 g) vegetable burger

How to prepare

In a large skillet, heat oil over medium heat.
Add onion and carrot and cook, stirring often, until beginning to soften, for 6 to 7 minutes.
Add vegetable burgers and stir to break up any large pieces. Cook, stirring often, for 5 minutes.
Transfer the mixture to a large bowl.
Add parsley, egg whites, salt, and pepper. Stir until well blended.
Set aside to cool completely.
In a food processor, combine flour with salt and process briefly to blend.
Add lightly beaten egg and 2 tbsp water. Process until dough forms a ball, adding more water a little at a time if necessary.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Roll out a third of the dough to a thickness of 0.13 inch, covering the remaining dough with a towel.
Cut the rolled dough into 3-inch squares.
Place 1 heaping teaspoon of filling in the center of each square. Moisten the edges with a little water and fold over to form a triangle. Seal with a fork.
Repeat this process with the remaining dough and filling.
Bring a large pot of water to a boil.
Drop in 8 to 10 kreplach at a time and cook for 15 to 20 minutes.
Remove with a slotted spoon, draining well, and allow to cool.
To serve, bring vegetable stock to a simmer in a large pot.
Add the kreplach and heat for 20 minutes at a gentle simmer.

Variations

You can customize the filling of the kreplach dumplings by adding different vegetables, herbs, or spices. You can also use ground meat or tofu instead of vegetable burger for a different flavor.

Cooking Tips & Tricks

Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out during cooking.

- You can freeze uncooked kreplach for later use. Simply place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag for storage.

- To add extra flavor to the vegetable filling, you can sauté the vegetables in a mixture of oil and spices before adding them to the dough.

Serving Suggestions

Kreplach dumplings can be served as a main dish with a side of salad or steamed vegetables. They can also be served as an appetizer or snack.

Cooking Techniques

The key to making perfect kreplach dumplings is to roll out the dough thinly and evenly, and to seal the edges tightly to prevent the filling from leaking out during cooking.

Ingredient Substitutions

If you don't have vegetable burger, you can use cooked lentils or beans as a substitute. You can also use store-bought vegetable broth instead of making your own.

Make Ahead Tips

You can prepare the filling and dough for the kreplach dumplings ahead of time and store them in the refrigerator until you are ready to assemble and cook them.

Presentation Ideas

Serve the kreplach dumplings in a bowl with a ladle of vegetable broth and a sprinkle of fresh parsley on top for a beautiful presentation.

Pairing Recommendations

Kreplach dumplings pair well with a side of sautéed greens or roasted vegetables. They also go well with a dollop of sour cream or yogurt on top.

Storage and Reheating Instructions

Leftover kreplach dumplings can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a pot of simmering vegetable broth until heated through.

Nutrition Information

Calories per serving

Each serving of kreplach dumplings contains approximately 200 calories.

Carbohydrates

Each serving of kreplach dumplings contains approximately 25 grams of carbohydrates.

Fats

Each serving of kreplach dumplings contains approximately 5 grams of fats.

Proteins

Each serving of kreplach dumplings contains approximately 8 grams of proteins.

Vitamins and minerals

Kreplach dumplings are a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains wheat and eggs.

Summary

Kreplach dumplings are a nutritious and delicious dish that is high in carbohydrates, proteins, and essential vitamins and minerals. They make a great addition to any meal.

Summary

Kreplach dumplings are a delicious and comforting dish that is perfect for any occasion. Whether you serve them as a main dish or as an appetizer, these dumplings are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Kreplach Dumplings. It was many years ago, when I was just a young girl living in a small village in Eastern Europe. My grandmother, who was known for her delicious cooking, had invited me into the kitchen to help her prepare a special meal for our family.

As we worked together, she began to tell me the story of how she had learned to make Kreplach Dumplings. She explained that the recipe had been passed down through generations of our family, originating from our ancestors who had immigrated to the region from Eastern Europe many years before.

She told me that the recipe was a closely guarded secret, known only to a select few in our family. It was a dish that was reserved for special occasions, such as holidays and celebrations. I was honored that she had chosen to share it with me.

The process of making Kreplach Dumplings was intricate and labor-intensive, requiring skill and precision. My grandmother guided me through each step, showing me how to mix the dough, roll it out, and fill it with a savory mixture of ground meat and spices.

As we worked, she shared stories of her own childhood and how she had learned to cook from her own grandmother. She spoke of the importance of preserving our family's culinary heritage and passing down our recipes to future generations.

I listened intently, absorbing every detail and committing the recipe to memory. I was determined to learn the art of making Kreplach Dumplings and carry on the tradition in my own home someday.

After hours of labor, the dumplings were finally ready to be cooked. My grandmother showed me how to boil them in a pot of hot water until they floated to the surface, indicating that they were done.

I eagerly awaited the moment when I could taste the fruits of our labor. As I took my first bite of the tender dumpling, filled with a rich and flavorful meat mixture, I knew that this dish would hold a special place in my heart for years to come.

Since that day, I have continued to make Kreplach Dumplings for my own family, using the same recipe and techniques that my grandmother taught me. Each time I prepare them, I am reminded of that special moment in the kitchen with my grandmother, and the bond that we shared over our love of cooking.

As I pass the recipe on to my own children and grandchildren, I hope that they will carry on the tradition with the same care and dedication that has been passed down through our family for generations. And I know that the legacy of Kreplach Dumplings will continue to live on, as a symbol of our shared heritage and the love that binds us together.