This convenient and delicious recipe utilizes pre-made gyoza wrappers to save time in the kitchen, while still delivering great tasting kreplach.

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

Instructions

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.

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, don’t put one on top of the other because they will stick. Drizzle with olive oil and sautéed onions and serve.

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