Kreplach

Kreplach are definitely one of my childhood treats always made by my grandma and my mom. Every Eastern European house that respect itself, knew how to make Kreplach. It brings so many memories, and the strongest one is the smell and the celebtration when we had them in the house. Usually for a special Shabbat dinner or holidays, since back then, they used to make the dough by hand and it was quite a job to make it all from scratch. These days, you can find in every supermarket those gyoza wrappers and they are perfect to create Kreplach.  Kreplach are basically ravioli of the Eastern European kitchen. What I liked about my version is the simplicity of making them. Again, very few ingredients and few steps, that goes along way and creates the BEST "ravioli" if you wish, in the world!! 

I was so proud of myself, and mad at myself at the same time that I was able to reach such a precise taste, that was too good, and then I couldn't stop eating it:( hahaha... 

If you love your family, make it for them! They will love you back forever! And I know what I'm talking about.

 

Ingredients:

1 package of Gyoza wrappers 12 oz / 340 gr (you can find it in the fridge next to the tofu)

2 sweet potatoes or regular potatoes, cooked, peeled and purée

2 medium onions, chopped

1 tablespoon olive oil

Salt

Pepper

 

Directions:

Take a nonstick pan and add olive oil and onions, sauté until golden on medium heat.

Mix the sweet potatoes with half of the sautéed onions and set aside.

Bring a large pot with water to a boil. Add some salt.

Start assembling:

Prepare a bowl with water. Take one Gyoza wrapper, a spoonful with the filling and place in the center of the wrapper, then dip your finger in the water and wet around the Gyoza wrapper like a glue, then take another one and press it tightly. Lay on a parchment paper. Keep doing the same to all of them. About 24 Kreplach.

When the water boiles start adding 3-4 Kreplach at a time, cook until they start to float, and remove to a serving plate, don't put one on top of the other because they will stick. Drizzle with olive oil and sautéed onion and serve.