RFCJ RECIPE ARCHIVE
Posted by : Spooky Kreplach, Shiitake Filling - pareve
They are not difficult at all! The first time I made them was from this recipe: Shiitake Kreplach Filling: Fry 1 small chopped onion in 2 tablespoons of oil add 175 g shiitake mushrooms that have been finely chopped Saute gently, adding salt and pepper and a little water, until thoroughly cooked and the liquid is absorbed. Add two tablespoons of finely chopped parsley. Bind with a beaten egg, added in at the end. If you like, use a little mashed potato to bind it into a paste, to make it easier to use. Dough: You can use any thinly rolled pasta or wonton type dough, cut into squares. Fold 'em in half with the filling enclosed, to make a triangle. Bring around two edges of the triangle and press together (maybe use a touch of beaten egg for "glue"). Voila, kreplach that sorta look like overgrown cappelletti. To cook: Drop into plenty of boiling salted water and cook over medium heat for about 20 minutes. Start with a fast hard boil to prevent them from sticking, and then, when they float to the top, continue cooking. When ready to serve, drop them into chicken broth. You can cook them in the broth, but that gives it a cloudy, murky appearance. This recipe is from Claudia Roden's "The book of Jewish Food, An Odyssey from Samarkand to New York"
