Sundays with Marlena Spieler-Kreplach

I bought the 'already made square wraps' in the Asian section of the market. So shoot me. The filling is mushroom and monterey jack cheese. I used chives for garnish.


Jews often eat Kreplach to celebrate Purim. One explanation comes from Alfred J. Kolatch's The Jewish Book of Why. Kolatch writes that the kreplach's triangular shape symbolizes the three Jewish patriarch (Abraham, Isaac and Jacob). And it was from her antecedents that Esther derived the strength she needed to save the Jews from annihilation in Persia.


Here is a Kreplach recipe I found online. It is close to Marlena's. I am in Portland, and my Jewish Cooking book is back on my table in Sacramento! oooops. Luckily I made this recipe on the 3rd, so I had the photos! It really was delicious and comforting.

DOUGH: (if you choose to make it)

1 ¾ flour 2 eggs ½ tsp. Salt 3 Tbsp. Oil FILLING 1 cup ground cooked beef or chicken 1 small onion, grated 1 tsp. salt

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DOUGH: in a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING: in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding. Kreplach can now be either boiled and served in soup or sauted in oil. You just fold them over into a triangle after filling..make sure to brush water or egg wash on outer edges and press to seal.

TO BOIL: Place in boiling salted water. Don't boil too hard! Cook approximately 20 minutes until kreplach float to top. (mine took about 10 minutes due to my filling)

TO SAUTE: Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

NOTE: Dough will roll out more easily after being wrapped in a damp cloth for one hour.

YIELDS: 18 Kreplach

Be sure to check out Eileen and Shankari's offerings from Jewish Cooking!

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