Name: Warm Shav with Salmon Kreplach
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: 2 scallions, thinly sliced; 1 large egg yolk; ¾ pound fresh salmon, skinned, boned, and cut into chunks; 2 tablespoons unsalted butter; Salt and freshly ground black pepper; 2 tablespoons snipped fresh chives; additional chopped scallions and/or dill; sour cream (optional); 2 cups milk or 1 cup milk and 1 cup heavy or light cream; 2 tablespoons snipped fresh dill; 1 cup sour cream; 2 large egg yolks; Melted butter; 1 cup finely chopped onion; 8 ½ cups tightly packed sorrel (14 to 16 ounces), washed, stemmed, and cut into thin strips (try rolling a few eaves together at a time and snipping them into shreds with scissors; see Cook’s Note); 2 cups cold water (quality is important here, so if you use bottled water for coffee or tea, use it here); 36 to 40 wonton wrappers (have a few extra in case of tearing); Egg wash (1 or 2 large eggs, as needed, each beaten with 1 teaspoon water)

Preparation info

Yield:
6 to 8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Sour pickles, tangy beets, and cabbage turned to kraut—Russian and Polish Jews have always had a taste for zoiers (sours), the acidic vegetables that nudged along the sluggish digestion of their heavy starch diets.

After a winter of stodgy stored or pickled vegetables, tart and sassy sorrel was a spring treat. Like its cousin rhubarb, the spring zoier (sorrel is also known as sour grass) was considered a blood-cleansing tonic and used principally in two soups usually served c