November 17th, 2021

RACHEL HERSHKOVITZ

DAY 3 OF A FIVE-PART SERIES: VEGAN JEWISH RECIPES CREATED FOR SHAMAYIM

Kreplach are dumplings traditionally eaten during the pre-fast meal on Yom Kippur, representing our desire to be enclosed with G-d’s mercy. 

Since this version is made with richly seasoned and browned mushrooms instead of meat, these kreplach are delicious and better for you. 

And as an added bonus, they’ll give you a little less to feel sorry for during the Chag. 

Ingredients:

For the mashed potato filling:

2 large yellow waxy potatoes 

¼ cup full fat oat milk

2 tbsp vegan butter 

2 tbsp chives 

Salt and pepper to taste

For the mushroom filling:

1 lb cremini mushrooms 

½ large onion 

1 tbsp oil 

3 cloves garlic 

¼ cup parsley 

1 tbsp liquid aminos (or soy sauce) 

For the dumplings and soup:

1 package of dumpling wrappers 

Vegetable stock 

Dill, for garnish  

Salt and pepper to taste 

Optional: diced vegetables, such as carrots and zucchini 

Preparation: 

Chop potatoes and simmer for 15 minutes, until soft. Hand mash with oat milk, butter, salt and pepper, and chives. Allow mashed potatoes to remain chunky—we want a little bit of bite as we enjoy our kreplach. 

Dice onions and mushrooms. (Keep in mind that small is best, as we’re stuffing these veggies into dumplings.)

Saute onion with 1 tbsp oil until browned, about 10 minutes, then add your mushrooms. Saute until fully browned, about 15 minutes.

Then, nearing the end of cooking, add chopped garlic and saute until fragrant, about 1 minute. Season mushroom mix with chopped parsley and liquid aminos. Set aside. 

Now it’s time to fill the dumplings! Set out a small bowl of water to use to seal dumpling wrappers and a large cutting board or plate.  

Take two dumpling wrappers, stacked one on top of the other, and place about a teaspoon each of mushrooms and mashed potatoes in the center. (The double wrapping ensures a firmer exterior and prevents filling from making its way into the stock.)

Be careful not to overfill each kreplach, though you’ll get a sense of how much is too much as you go. The filling will try to make an escape from the sides if you’ve overdone it. 

Dip your fingers into the water and apply to two adjacent edges of the dumpling wrapper. Fold over to create a triangle shape and seal the edges with your fingers. Then, using a fork, press down to create “ravioli” ridges along the dumpling sides. 

Repeat until all wrappers are used up. This should make about 30 dumplings, but you can always freeze extra wrappers. You can also freeze extra dumplings in a Ziploc bag. But don’t make the mistake I’ve made by placing extras in the fridge: They’ll stick together! 

Next is the easiest part: cooking the dumplings. Bring stock to a boil and lower kreplach into the water (plus any diced vegetables of your choice, such as carrots or zucchini). Reduce to medium-low and allow to simmer for 7 minutes, or until edges are translucent and floppy. 

Serve with cracked pepper and sprigs of dill. 

Nothing like a hot bowl of comfort food on a cool day.  Mmmm.  Enjoy!