Kreplach are Jewish stuffed noodle dumplings, and have been around as a traditional dish since medieval times. Typically stuffed with meat and potatoes, this sweet potato-filled version from Nosh with Micah blogger Micah Siva offer a plant-based twist.
What you need:
For the filling:
1 large sweet potato
2 tablespoons olive oil
½ large yellow onion, chopped
1 clove garlic
¼ teaspoon salt
¼ teaspoon black pepper
For the dough:
2 cups flour
1 tablespoon cornstarch
¼ teaspoon turmeric
½ teaspoon salt
½ cup to ¾ cup water
2 tablespoons olive oil
To assemble:
1 tablespoon cornstarch
¼ cup water
What you do:
- For the filling, preheat oven to 425 degrees. Line a baking sheet with foil. Pierce sweet potato, place on tray, and bake 40 to 50 minutes or until tender. Peel, place in a bowl, and gently mash. Set aside.
- In a medium pan over medium heat, warm oil. Add onion, and cook until golden, stirring occasionally, about 20 minutes.
- Reduce heat to low, add garlic, and cook an additional 15 minutes. Remove from heat and combine with sweet potato mash, salt, and pepper.
- For the dough, in a large bowl, combine all ingredients (starting with ½ cup water). Knead until a dough forms. Add additional water, 1 tablespoon at a time, until desired consistency is reached. Cover in plastic wrap, and refrigerate 15 minutes.
- In a small bowl, combine cornstarch and water. On a lightly floured surface, roll dough to ⅛-inch thickness. Using a small knife, cut 3 x 3-inch squares. Using finger, run cornstarch mixture around edges of each square. Place 1 teaspoon filling in middle of each square. Fold into a triangle, and join ends. Set aside and repeat with remaining dough and filling.
- In a large pot, bring water to a boil. Carefully add dumplings in batches of 8 for 3 to 5 minutes, or until they float to surface. Remove from pot and let cool 1 minute before serving.
