Here is an easy, “No Patchke” (No Fuss) version of Kreplach. Think of them as “Jewish Ravioli”, often served in soup. This truly is Jewish comfort food. Make these and you will impress even the most seasoned Jewish cook!
½ cup chopped onion
½ cup shredded or grated carrots (I used the prepared “matchstick” carrots from the store)
1 cup chopped fresh mushrooms (white or Crimini)
1 cup chopped fresh spinach (optional)
2 Tbls. olive oil
1 Tbls. chopped fresh dill
1 Tbls. chopped fresh parsley
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. salt (or more, to taste)
1 egg white, slightly beaten
Won Ton Wrappers
1.To a large fry pan add olive oil and heat to medium high; add onions, carrots and mushrooms, sauté for about three minutes, reducing heat to medium low. Add spinach if using. Add dill, parsley and seasonings; cook for about five more minutes or until carrots and onions are soft. Set aside to cool.
2. Lay out a few Won Ton wrappers on a board or a plate; brush two of the perpendicular sides with the beaten egg white, place ½ tsp. or so of filling in center of wrapper (see left) and fold over other side to form a triangle (see right). Push down on edges to seal; finish by pressing down with tines of a fork to seal tightly.
3. Place in boiling soup (chicken or veggie broth) or boiling water (see left); cook for about 5-6 minutes or until they float to the top. Do not overcook as they will burst and filling will seep out!
Tip: Can be frozen: before cooking lay our kreplach on a cooking sheet and place in freezer; when frozen, place in zipper bag and keep in freezer until you need some comforting kreplach!