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Vegetarian Kreplach?

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I've been browsing R"H recipes and am craving kreplach. I'm not prepared to make them from scratch. Does anyone know a place that sells a vegetarian version, frozen or otherwise (but preferably made on premises, not in a factory), in Brooklyn or Manhattan? Pomegranate? Some place else?

Same question for veg. kubbeh...

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  1. There definitely was a frozen pareve brand for sale in the USA. I bought them 2 years ago at Eilat Market in LA, when I ran out of time to make them. Healthy ingredients. They were imported from Israel, and they were packaged in a white plastic tray, with a colorful plastic cover. Writing was in Hebrew, with an English translation of the ingredients on a sticker. I cannot remember the name of the company, although I have bought other products from them. Aaargh. Perhaps next time I am at the market, it will jog my memory.

    In any case, I have been making them myself lately with a few shortcuts. I use wonton wrappers and stuff them with chopped water chestnuts, chopped scallions, a little veggie meat, grated carrot, soy sauce, ginger and garlic. After they are boiled, they can be frozen on trays of parchment paper in the freezer, and then transferred to a Ziploc or storage container once they have hardened.

    4 Replies
    1. re: mamaleh

      Homemade ones stuffed with sauteed onions and mushrooms are delicious. This is a business opportunity for someone.

      1. re: AdinaA

        My wife has made them exactly as use describe but added some chopped tofu to the saute and to make it even easier uses the kosher egg roll wrappers - Takes all of 30 minutes to create -

      2. re: mamaleh

        Mamahleh,
        these sound awesome.... how long do you need to boil?
        Is there a specific brand of wonton wrapper that works best?
        How do you close them so they dont open up?

        Can you use different parve fillings like tofu, tvp or just veggies?

        1. re: cheesehead in recovery

          Boil for a few minutes, when they float to the top of the pot and are slightly puffy, they are ready. Make sure the water is on a very low boil - if it is too bubbly, the kreplach will fall apart.
          I use Nasoya wonton wrappers. I picked up some round pot sticker wrappers produced by House Foods today (KSA certified), so I might try those for Sukkot.
          The key to closing them up is to dip your finger or a small brush into a bowl of water (make sure the brush is damp, not dripping wet), and run it along the edges of the square after putting in the stuffing and before folding up the wonton wrapper. Fold the square diagonally so you have a triangle. Press down firmly on the edges to seal the triangle. Then connect the 2 farthest corners of the triangle together with a little water, and press to seal.
          You can stuff with whatever you like, but note that if you are going to freeze them, tofu changes texture when it is frozen, so they will be a little chewier. If your meal is dairy, Morningstar Farms Crumblers work really well.

      3. Hmmm . . . I would consider making them, notwithstanding my general dislike for 'piece work' . . . but there's just too many other things to make on Sunday. I'd brave Pomegranate or another kosher market deep in Brooklyn the Sun before yomtov at the crack of dawn, if I knew for SURE they have pre-made ones. I can always call and ask, but it's about 50-50 chance you get someone helpful on the phone.

        1. This post got me thinking- my Bubbie used to make a version of kreplach with blueberries inside (and maybe a little sugar?)....so it was vegetarian. She would fry them in a little butter instead of boiling them.

          Has anyone else ever heard of this? I am wondering if it is something she made up...

          4 Replies
          1. re: cute_diva

            Similar to kreplach, but not the same. It is a Polish dish - blueberry pirogi. You don't put them in soup.

            1. re: mamaleh

              Interesting. Of course, now I'm thinking if there are soups where it could work. A squash/pumpkin soup maybe?

              1. re: avitrek

                They taste really good with sour cream, if that helps you think of a soup ...

            2. re: cute_diva

              You are thinking of varenikas (not pierogi), also from Ukraine/Poland/Russia. I used to make them with sour cherries. They were larger than kreplach, shaped like a calzone, using a simple noodle dough, then boiled. Served with a sauce made from the same fruit as the filling.

              I have made kreplach using seitan or Quorn Roast (not kosher-certified), because my son is allergic to soy. Any vegetarian chicken-substitute can be ground -up with sauteed onions and used as a filling. I cook them by boiling in broth, not water, so they have a little extra flavor.