When I first saw a bowl of Wonton soup I thought - wow, kreplach! After the first bite I realized - yea, but not quite.
I can't think of a single cuisine that doesn't have a version of broth with dumplings. Some of them more refined than others but basically a meal in a bowl that makes the most of the ingredients - using the meat and bones for the soup and then using the cooked soup meat and vegetables for the filling of the dumpling.
It is an Ashkenazi מנהג (minhag - religious custom) to eat Kreplach on Erev Yom Kippur. As we approach this day I feel the need to keep this custom alive in our home. I have also been
been craving green food so I decided to make these Kreplach super green by filling them with leek and celery. I considered using spinach in the dough for color but it is too pronounced a flavor and to my palate, not suited well to chicken soup. So I opted for a small amount of pea flour into the mix. Adds a little color and a faint smokey taste.
BT's Kreplach With Leek And Celery
Ingredients:
For Filling:
1 medium leek including green parts
2 ribs celery - preferably the tops of celery root
1 1/2 tablespoons olive oil
white meat from Chicken Soup
1 teaspoon kosher salt
ground black pepper
For Kreplach:
1 1/2 cups (180 grams) flour (or 1 1/4 cups (150 grams) flour and 1/4 cup (30 grams) pea flour)
2 eggs
3 tablespoon vegetable oil
1 teaspoon table salt
1 teaspoon water
Directions:
Filling:
Remove leaves and dry outer skin from vegetables
Wash thoroughly to remove any embedded dirt
Finely dice celery and leek
Add olive oil to frying pan and turn flame on to medium
Add celery and leek and sauté for approximately 3 minutes until vegetables are translucent
Remove from heat
Add salt and 4-5 grinds of black pepper
Shred chicken and add to vegetables
Mix until chicken is coated in oil
Reserve
Dough:
Sift together flour(s) and salt
Pour onto a clean surface
Make a well in the middle of the flour
Whisk together eggs, oil and water
Pour into well
Slowly incorporate the flour into the liquid
Kneed for 5-7 minutes or until dough is smooth
Wrap dough and place in refrigerator for 30 minutes
After 30 minutes remove dough and cut into two halves
Roll dough into very thin sheets by hand or by using a pasta machine starting at gauge 0 and ending on gauge 6
Cut dough in squares
Assemble:
Place in the middle of each square 1/2 teaspoon of filling mix
Using tip of finger, wash the edge of the square with water
Fold the square in half, on the diagonal
Squeeze together sides
Cook:
Boil kreplach in salted water for 10 minutes
If eating in broth, add kreplach to Chicken Soup well before meal so that they can absorb additional flavor
If eating separately, serve immediately or fry in cast iron pan until they are golden brown
Enjoy! !בתיאבון
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