Thursday, September 29, 2011

Kreplach (dumplings) GF/ Super-Easy non-GF way

Kreplach are little doughy dumplings stuffed with different fillings and usually served in a clear soup or broth. They are a traditional dish for Rosh Hashana and for the pre-fast meal on Yom Kippur.

This post contains two versions of kreplach: first, an easy trick (not really a recipe) for making regular kreplach very very quickly and with minimum hassle. Then a gluten free version, taken from here

For both versions I'm not including a recipe for filling, because there are various fillings you can try. My family usually uses one of those eggplant-based vegetarian  "chopped liver" spreads as the filling because it resembles the original meaty filling usually used in kreplach. You can also use sauteed mushrooms with onion. Since I'm a fan of neither mushrooms nor eggplants, I use mashed potatoes with golden fried onions as my fillings. Whichever filling you choose, you can use it for both the regular and the gluten free versions of this recipe.

One final word: Kreplach are a traditional dish, and a result it is perfectly ok if they look a bit "rustic". Don't worry about it if you don't get perfect, beautiful shapes, especially with the gluten free version. They will be just as delicious if the look a bit wonky.


Above: Gluten Free version 

 Above: Regular (but easy) version

For regular kreplach: 
As I said, this is not so much a recipe as a "trick" for making them quickly and easily. Instead of working hard to prepare a dough, chill it, roll it thin and cut it... go to your local market and buy a pack of prepared and pre-cut wonton skins.

To make the kreplach, lay a wonton skin on your cook surface. Place about 1 heaping teaspoon of filling at its center. Take another skin and brush it with water place it (water side down) on the first skin and press down. To make a pretty envelope shape, fold two sides of the wrappers into the middle, sticking them down with water. If you prefer smaller, more delicate kreplach, use just one wrapper, put less filling, brush the sides with water and close it in on itself.

Boil some water in a pot, lightly salt them, then cook the kreplach in the water for just a few minutes, until they are soft and vaguely translucent.  You can prepare the kreplach in advance and freeze them.

For gluten free kreplach: 

- 150g (5 ½ oz ) Rice Flour
- plus a extra to help roll.
- 75g ( 3oz) Chickpea (garbanzo) flour
- 2 large eggs
- 2 tablespoons water
- Pinch salt

- Kreplach filling


1. Combine the flours and salt in a bowl. Make a well in the center and add the eggs and water. Stir until a dough forms. If it is too dry, add a little bit more water. If too wet, a bit more flour. Cover and allow to rest for at least 30 minutes in the fridge. 

2. If after 30 minutes your dough seems relatively workable (a bit sticky, but not too much) follow this step. If it seems too sticky, go to #3. Place a piece of parchment paper on your work surface and generously flour it with GF flour. place your dough on it, flour the top of it, and cover with another piece of parchment paper. Using a rolling pin, roll the dough out until it is quite thin (as thin as you can manage without the dough sticking completely to the paper. 

2b. Slice the dough into squares. Top each square with some filling, wet the sides with water or egg whites, and close it by folding it into a triangle, making sure to stick the edges. Repeat this for all of the dough.

3. If after 30 minutes the dough seems too sticky to roll out : generously flour the top of the dough, and also your hands. Take a little round of dough in your hand and pat it down until it is relatively thin (as thing as you can manage without it falling apart or sticking). Put a bit of filling in the center of the dough, and then using your hands close the dough over the filling. If necessary, add a bit more dough to close it over. 

4. Regardless of how you formed your kreplach, boil some water in a pot, slightly salt them, add a bit of oil to prevent sticking, and cook the kreplach for about five minutes, or until fully cooked. (If they came out relatively thick, you may need to cook a bit longer). 

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