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
Instructions
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1. Using a mixer fitted with a dough hook, knead the dough ingredients until homogeneous.
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2. Heat some oil in a skillet and sauté the onions until lightly browned
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3. Mash the potatoes until smooth. Add half of the sautéed onions, season with salt and pepper and mix.
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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.
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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.