These triangle-shaped dumplings are enjoyed on Jewish holidays or any time the craving hits.
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Kreplach are a beloved staple of Eastern European Jewish cuisine.
Traditional versions are made with braised beef, but were using fast-cooking ground beef for this version.
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I also take the shortcut of using store-bought wonton wrappers instead of making a dough from scratch.
A Comforting Carb Fest
Jewish delicatessens often include kreplach on the menu, too.
Talk about a comforting carb fest!
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Theres also a costume/dress-up element to the holiday that makes things even more fun.
As an adult, one of my favorite traditions for Purim is the Purim spiel, or play.
Drinking wine was encouraged, and no kids were allowed in attendance.
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In addition to the cookies, costumes, and silly plays, Purim has a traditional meal.
Oftentimes, a beef dish is served, as its considered more festive than chicken.
She would likely have had to do so to keep kosher.
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The onions are mixed with lean ground beef for a quick and easy filling.
Making a traditional kreplach dough is, like the traditional filling, another time-consuming and labor-intensive step.
Instead of making the dough from scratch, were using store-bought wonton wrappers.
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These dumplings are thin and delicate, and they only take a few minutes to fully cook through.
Some triangle-shaped kreplach are folded more elaborately, but this recipe requires just one fold.
When it comes to a simmer, reduce heat to low and cover the pot.
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Let the vegetables simmer, covered, for about 5 minutes, or until theyre tender and cooked through.
Turn off the heat.
In a medium skillet over medium heat, heat the olive oil.
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Add the onions and salt.
Saute, stirring often, until the onions are caramelized but not charred, about 15 minutes.
Place a few dumpling wrappers on a work surface, with a cup of water nearby.
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Keep the rest of the wrappers covered so that they dont dry out.
Repeat with the remaining wrappers and filling, until youve used up all the filling.
Return the pot of salted water to high heat until it comes up to a boil.
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Once boiling, turn it down to medium heat.
Working in batches of a dozen kreplach at a time, add the kreplach to the pot.
Cut one open to see to it it’s done in the middle.
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Repeat with the rest of the kreplach.
Garnish with fresh herbs and serve right away.
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Coco Morante / Simply Recipes
Coco Morante / Simply Recipes
