Dumplings filled with potato puree are typical of all Ashkenazi cuisine, but I like my mother’s version best, of course. You are correct – there is margarine in the dough. There isn’t really a choice. I’ve tried all kinds of alternatives, believe me, it’s not like the real thing.
Ingredients for Potato Dumplings Kreplach
For the dough:
- 2 cups (280 grams) flour
- 3.5 ounces (100 grams) margarine
- 1 teaspoon Salt
- 1 egg
- 1 cup (240 ml) water boiling
For the filling:
- 2 onions chopped
- 8 medium potatoes boiled in salt water
- Salt to taste
1. Using a mixer fitted with a dough hook, knead the dough ingredients until homogeneous.
2. Heat some oil in a skillet and sauté the onions until lightly browned
3. Mash the potatoes until smooth. Add half of the sautéed onions, season with salt and pepper and mix.
4. Roll out the dough on a floured surface until a thin sheet is formed. Using a glass, cut circles out of the dough. Place a teaspoon of the filling in the middle of each circle, fold each one into a crescent shape and tightly pinch the edges together.
5. Boil some salted water in a pot. Lower the flame, add the dumplings and cook for about two minutes until they float on top. Using a mesh skimmer, remove the dumplings and transfer to a bowl. Sprinkle the remaining sautéed onions on top with some of the frying oil them.
Recipe courtesy of Hashulchan.