What’s for lunch? Kreplach are on the menu this Friday.
A traditional food before Yom Kippur, kreplach are meat-filled dough dumplings served in soup that can provide the necessary carbohydrates and protein to sustain one throughout the fast. They serve both a physical and a spiritual purpose, symbolizing our hopes that G-d will envelop His strength and severity with compassion, as the dough (compassion) covers the meat (harshness).
Looking for ways to increase the nutritional content of the kreplach meal? This recipe features whole wheat flour and the use of chia seeds as a replacement for one egg. As well, if serving in soup make sure to use a low-sodium soup base or broth.
Yom Kippur Pre-Fast Kreplach
- 1¾ cups whole wheat flour
- 1 egg
- 1 chia egg
- 1⁄2 teaspoon salt
- 3 Tablespoons oil
- 1 cup ground cooked beef or chicken
- 1 small onion, grated
- 1 teaspoon salt
- In a large bowl combine dough ingredients together. Knead and roll out thin on a floured board. Cut into 3-inch squares.
- In a small bowl mix filling ingredients well. Put a spoon-sized amount of filling in the center of one dough square, bring one corner to meet the opposite corner making a triangle shape and press edges firmly with moist fingers to close.
- Place in boiling water. Cook approximately 20 minutes until kreplach float to top.
- Kreplach can be either served in soup or sautéed in oil for a crispier taste. To sauté: Heat oil in a skillet over medium flame. Sauté boiled kreplach until golden brown on both sides.
Note: It is easier to roll the dough after it is wrapped in a damp cloth for one hour.
Recipe adapted from www.chabad.org
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.