Kreplach were definitely one of my childhood treats made by my grandma and mom. They are basically the “ravioli” of the Eastern European Kitchen. Their smell brings back so many memories of celebrations and special occasions. Usually we only had them for special Shabbat dinners or holidays, since back then, the dough was made by hand, so was quite the job to make from scratch. These days, you can find gyoza wrappers in most supermarkets. They work perfectly.

Same taste, fraction of the work.

You can shape them like half moon which is the traditional way, or round ones like in the photo below.

If you love your family, make it for them. They will love you back forever:) guaranteed!

Ingredients

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

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

2 medium onions, chopped

1-2 tablespoon olive oil

+Salt

+Pepper

Directions

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

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

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

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 with all of them. About 24 Kreplach.

Bring a large pot with water to a boil. Add some salt. Start adding 3-4 Kreplach at a time to the boiling water and cook until they start to float. Remove to a serving plate, put one next to the other but not one on top of the other because they will stick. Drizzle with olive oil and sautéed onions and serve.