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Lighter kreplach

e
EmpireState Feb 14, 2012 04:25 PM

I would like to make kreplach to put into my chicken soup (I have never made them before). Anyone have a recipe for a lighter version (less ground beef, perhaps)? I already bought the won ton wrappers. Thanks!

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  1. f
    ferret Feb 14, 2012 05:35 PM

    Maybe skip the meat entirely? Mushroom duxelles?

    http://www.epicurious.com/recipes/mem...

    2 Replies
    1. re: ferret
      z
      zsero Feb 14, 2012 07:24 PM

      That loses the kabbalistic symbolism of meat covered by dough, but it sounds delicious :-) I don't like kreplach, and only have one symbolic krepple on each of the three traditional occasions (and if I miss out, it doesn't disturb my yomtov...) but these I'd probably eat.

      1. re: zsero
        f
        ferret Feb 14, 2012 10:09 PM

        You can still use meat, just not as much. Replace part of the filling with the mushroom mixture.

    2. c
      CloggieGirl Feb 14, 2012 07:22 PM

      Yeah, mushrooms would be good. In addition to the duxelles recipe, you could saute them with thyme, ground black pepper, and a splash of soy sauce (preferably tamari for more taste without getting too salty).

      1. weinstein5 Feb 14, 2012 07:50 PM

        I have done them with tofu sauteed with diced onions and mushrooms or use a mixture of ground beef/turkey or other ground meat-

        1. The Professor Feb 14, 2012 08:45 PM

          Just use lean beef. Don't substitute with ground turkey...it's not any healthier (and it's often fattier).
          Kreplach doesn't use a lot of stuffing anyway.
          Make it the traditional way (maybe with leaner beef) and enjoy it as a treat. Sometimes we get too hung up on 'lightening' traditional foods.
          Just my opinion, of course. Many will disagree.

          1. almond tree Feb 14, 2012 09:33 PM

            I always use ground turkey (mixed w/ grated onion, breadcrumbs, egg & spices). I find ground beef overpowers the flavor of chicken soup.
            A TIP: Use raw meat for your filling, rather than browning it first. That way it doesn't tear your wrappers, and you have one less pan to wash.
            Good luck!

            1. m
              mamaleh Feb 19, 2012 02:17 AM

              Replace some of the meat with finely chopped water chestnuts, grated carrot, ginger and scallions.

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