Kreplach: With a Twist

By Bitayavon Magazine

A twist on tradition: Kreplach

Eating kreplach is a tradition held by many Jews around the holidays of Purim, Hoshana Raba and Erev Yom Kippur. Traditional kreplach are incredible. Similar to Japanese dumplings and Italian ravioli, kreplach are stuffed dough pockets which are usually simmered together with soup, but can be fried as well. We have switched things up a bit and are offering kreplach with various international flavors from savory to sweet to add culinary excitement to traditional kreplach. We have Middle Eastern, Greek and Indian inspired kreplach that are sure to excite your palate and more importantly they are really easy to prepare. You can bake or fry them, serve them as an appetizer or alongside your main course; the choice is yours.

CHOOSE YOUR DOUGH:
Use puff pastry or wonton dough for a quick, easy and tasty way to have kreplach dough at your fingertips. Wonton dough is available in round or square shapes, and both options work well with this recipe.

Make ahead: form kreplach according to recipe directions. Freeze in freezer bags. When ready to bake, preheat oven to 350° F and bake according to recipe instructions.

FORMING THE DOUGH

1. Fold one corner slightly over.
2. Fold two opposite ends together to make a cone shape (step one for round dough).
3. Fill.
4. Brush water on top layer and fold over to close packet to form a triangle.

Baklava Kreplach
Yields: 24

A dessert option that offers the nutty, sticky sweet flavors of baklvah with much less work.

½ cup ground almonds or almond flour
1 cup chopped walnuts (you can chop them yourself in the food processor or with a knife, or purchase packaged chopped walnuts)
1/3 cup sugar
1 tablespoon oil
1 egg white
1 teaspoon cinnamon
24 wonton wrappers or puff pastry mini squares

¼ cup water
½ cup honey
Sesame seeds for garnish

Preheat oven to 350° F.
Combine ground almonds, chopped walnuts, sugar, oil, egg white and cinnamon.
Prepare dough according to above instructions.
Fill with a spoonful of the nut mixture.
Place on a cookie sheet.
Heat water and honey until combined.
Pour over kreplach.
Sprinkle sesame seeds on top of kreplach and bake for 15-20 minutes, or until lightly browned.

Samosas
Makes: 36

Samosas are an Indian specialty that are addicting. They are spicy and bursting with flavor!

¼ cup canola oil
¼ cup onions, very finely chopped (or one large shallot or small onion)
1 small jalapeno, finely diced (about 1 tablespoon)
2 precooked Idaho potatoes, chopped into 1-inch cubes
1 cup frozen peas
1 tablespoon freshly grated ginger or 1 teaspoon ground ginger
2 cloves garlic, finely chopped or 2 frozen garlic cubes (don’t use garlic powder)
1 tablespoon cumin seeds
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garam masala (an Indian spice blend)
½ teaspoon coriander

Preheat oven to 350° F.
Place frozen peas in a strainer and wash under cold water to remove any ice left on peas. Set peas aside to air dry or place on paper towel. You want the peas to stay cold but remove any excess water.
Heat sauté pan on medium heat.
Add canola oil and onions and sauté until onions are translucent.
Add jalapeno, ginger, garlic, cumin seeds, salt, black pepper, garam masala and coriander.
Sauté spices for about five minutes on low heat until fragrant and toasted.
Add potatoes and peas and sauté for six more minutes.
Form wonton wrappers according to above instructions.
Bake for 20 minutes. Serve warm or at room temperature with tamarind dipping sauce.

Spanakopita Kreplach
Yields: 24

These Greek inspired kreplach are easy to prepare and are a great starter to any dairy meal. An alternative way to serve this: place filling in precooked pie crust, top with parmesan cheese and bake for 20 minutes.

10-ounces of frozen spinach defrosted and strained of excess water
2/3 cup of feta cheese
1 clove garlic, crushed
1 egg yolk
24 wonton wrappers
½ cup grated parmesan cheese

Preheat oven to 350° F.
Mix together spinach, feta, garlic and egg yolk.
Form kreplach according to above instructions.
Fill kreplach and place on baking tray.
Spray with oil spray and top with parmesan.
Bake for 15 minutes.
Serve warm or room temperature.

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