Vegan Kreplach is sometimes described as Jewish style perogies or won-tons. They are a traditional specialty served during the holiday of Purim. Of course, we won’t tell if you decided they are so yummy that you want to enjoy them all year long!
1 cup unbleached flour
1/4 cup water
3 medium potatoes
1 medium onion, peeled and chopped
2 tsp olive oil
1 clove garlic, peeled and minced
1 tsp Earth Balance® Buttery Spread
1/4 – 1/2 cup soy milk
1 tsp parsley flakes
1/4 tsp dill weed
1/2 tsp salt
1/2 tsp pepper
Peel the potatoes and boil until tender. Cut into chunks.
Saute`onions in 1 tsp oil until translucent.
Mash potatoes with garlic, Earth Balance® Buttery Spread, soy milk, parsley, dill, salt, and pepper. Mix in onions. Set aside.
Prepare dough by combining flour, 1 tsp olive oil, and water. Add a little more water if necessary. Knead until smooth.
Take a 1″ piece of dough, and roll it into a thin circle, about 3″ diameter. Put about a Tbs of the potato mixture on the dough circle. Fold one side over so it forms a semi-circle, dampen edge slightly, and seal shut.
As you make them, put the filled kreplach on a lightly-greased cookie sheet. After all the kreplach have been made, they can be cooked immediately, refrigerated for a few days, or frozen until needed.
To cook: Carefully drop kreplach into boiling water. Cook on medium simmer for a few minutes. They cook quickly.
Heat a tsp of olive oil in a frying pan. Add pierogies, and brown on both sides.
Serve plain, or with soy sour cream, tomato sauce, or as desired.
Stuffed finger foods, be they Asian style steamed buns, vegan pot stickers, or butternut squash filled ravioli’s… we love ’em all! What’s your favorite kind of stuffed treat? Let us know in the comments below for a chance to win FREE coupons for Earth Balance® products in our Everyday Giveaway! One lucky commenter today will win!