to slide the dumplings from the plate into the boiling water. Cook for 6 minutes, and drain in a colander.
4. Toss into hot chicken soup, and serve.
Note: Before you add them to your soup, you can also sauté these dumplings in hot corn oil for a few minutes, until they turn a very light golden color. The idea is not to brown them, but to add a bit of crispiness. Drain on paper toweling before putting them in soup.
Another alternative: Cut your dough into small circles (â inch high and ½ inch in diameter), or ½-inch squares, to create spaetzle; these need cook for only 2 minutes. They can also be sautéed as described above. Serve as a side dish with your entrée.
Finally, for a dairy meal, use butter instead of margarine in your dough, and sauté the dumplings or spaetzle in 1 tablespoon of butter. In another pan, sauté ½ cup of finely chopped onions in â cup of butter, and use as a sauce. Season the dumplings or spaetzle with salt and pepper to taste, and serve with sour cream.
Kreplach
MAKES ABOUT 30
Called Jewish wontons or raviolis, kreplach are pasta dumplings, usually triangular in shape, filled with minced meat, onion-spiced potatoes, or cheese. Kreplach carries a lot of lofty symbolism; its triangular shape represents Judaismâs three patriarchs: Abraham, Isaac, and Jacob. Equally lofty: the Jewish momma who can roll her kreplach dough to optimum thinness (so that, according to Sam Levenson, âa tempting bit of their buried treasure should show throughâ). If the wrappers are not paper-thin, your kreplach will taste like âcraplach.â However, though weâve included wrappers in this recipe, thereâs really no reason to knock yourself out making them. Just purchase wonton wrappers in a Chinese food store or supermarket, and making kreplach becomes a cinch. Thereâs even a kosher brand called Nasoya, available in many supermarkets; look for it near the tofu.
WRAPPERS
3 cups flour
1 teaspoon salt
3 eggs, beaten
3 tablespoons cold water
1 egg, beaten, for binding kreplach
1 tablespoon salt
1. Prepare a filling (see options ) and refrigerate before you begin preparing dough. Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
2. Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
3. On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
4. Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup or, for dairy fillings, with sour cream and fried onions.
VARIOUS FILLINGS
MEAT FILLING
2 tablespoons corn oil
¾ cup finely chopped onion
½ pound chopmeat
1 egg yolk
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
¼ teaspoon pepper
1. Heat corn oil in a skillet, sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in, and sauté with meat, stirring constantly for 1 minute. Let cool.
2. In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.
POTATO FILLING
2 tablespoons corn oil
¾ cup finely chopped onion
1 teaspoon finely chopped or crushed fresh garlic
1 egg yolk
1 cup cooked, mashed potato
2 tablespoons minced fresh parsley
1 tablespoon minced scallions
1 teaspoon salt
¼ teaspoon pepper
1. Heat corn oil in a skillet,
4. Toss into hot chicken soup, and serve.
Note: Before you add them to your soup, you can also sauté these dumplings in hot corn oil for a few minutes, until they turn a very light golden color. The idea is not to brown them, but to add a bit of crispiness. Drain on paper toweling before putting them in soup.
Another alternative: Cut your dough into small circles (â inch high and ½ inch in diameter), or ½-inch squares, to create spaetzle; these need cook for only 2 minutes. They can also be sautéed as described above. Serve as a side dish with your entrée.
Finally, for a dairy meal, use butter instead of margarine in your dough, and sauté the dumplings or spaetzle in 1 tablespoon of butter. In another pan, sauté ½ cup of finely chopped onions in â cup of butter, and use as a sauce. Season the dumplings or spaetzle with salt and pepper to taste, and serve with sour cream.
Kreplach
MAKES ABOUT 30
Called Jewish wontons or raviolis, kreplach are pasta dumplings, usually triangular in shape, filled with minced meat, onion-spiced potatoes, or cheese. Kreplach carries a lot of lofty symbolism; its triangular shape represents Judaismâs three patriarchs: Abraham, Isaac, and Jacob. Equally lofty: the Jewish momma who can roll her kreplach dough to optimum thinness (so that, according to Sam Levenson, âa tempting bit of their buried treasure should show throughâ). If the wrappers are not paper-thin, your kreplach will taste like âcraplach.â However, though weâve included wrappers in this recipe, thereâs really no reason to knock yourself out making them. Just purchase wonton wrappers in a Chinese food store or supermarket, and making kreplach becomes a cinch. Thereâs even a kosher brand called Nasoya, available in many supermarkets; look for it near the tofu.
WRAPPERS
3 cups flour
1 teaspoon salt
3 eggs, beaten
3 tablespoons cold water
1 egg, beaten, for binding kreplach
1 tablespoon salt
1. Prepare a filling (see options ) and refrigerate before you begin preparing dough. Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
2. Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
3. On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
4. Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup or, for dairy fillings, with sour cream and fried onions.
VARIOUS FILLINGS
MEAT FILLING
2 tablespoons corn oil
¾ cup finely chopped onion
½ pound chopmeat
1 egg yolk
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
¼ teaspoon pepper
1. Heat corn oil in a skillet, sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in, and sauté with meat, stirring constantly for 1 minute. Let cool.
2. In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.
POTATO FILLING
2 tablespoons corn oil
¾ cup finely chopped onion
1 teaspoon finely chopped or crushed fresh garlic
1 egg yolk
1 cup cooked, mashed potato
2 tablespoons minced fresh parsley
1 tablespoon minced scallions
1 teaspoon salt
¼ teaspoon pepper
1. Heat corn oil in a skillet,
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