The humble Kreplach takes center stage on our dining tables on Yom Kippur eve, Hoshana Rabba (the last day of chol hamoed Sukkos) and on Purim. But all the recipes take hours and make a big mess. You are going to love this super-fast Kreplach Recipe by Tzirel Chana!
I adore eating kreplach… I just don’t like making them.
Let’s be real. What could be more tedious than making dough, rolling it out, cutting it filling it and rolling it out again and again and again until my arms are sore?
Then last week as I was shopping in one of Jerusalem’s homegrown WalMart style supermarkets, I noticed a package of wonton wrappers. Here in the Middle East they were labeled cigar wrappers, sheets of dough used for making the popular fried Moroccan delicacy . Just under the bold faced word cigars, there was fine print stating that these wrappers could be used making egg roll and other things too.
Could those other things mean kreplach? While the package was silent, my intuition told me that it might just work.
And it did!
In fact, the whole process was almost too easy and my kreplach were so delightfully delicate – much lighter than the heavy home-made dough!
So enjoy this super easy Kreplach recipe!
Almost-Instant Kreplach Recipe
- 1 cup ground beef
- Chopped onion
- A pinch of black pepper
- 1 cup boiled chicken (from the soup), shredded
- 1chopped onion, sautéed
- 1 egg
- salt and pepper to taste.
- Defrost cigar/wonton wrapper following package directions. (for the amount of filling I suggest you’ll need four sheets)
- Cut each sheet into four triangles, round the edges
- Place one teaspoon of filling in the center
- Wet your fingers slightly, fold the dough over and pinch the edges firmly closed.
- Serve in a plate of hot soup, as you would soup nuts.
This is enough for six portions of soup.
Warning: Never leave these kreplach in a pot of boiling soup or else they will disintegrate
And the great news… the freeze well. So you can double or triple this recipe and make enough for Yom Kippur, Hoshana Rabba and Purim in one go!
Thanks to Tzirel Chana of kosherhomecooking.com
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