4 to 6Servings
By Jayne Cohen
Inspired by the unabashed charms of homey mashed potatoes, generations of Eastern European Jewish cooks recast them in infinite incarnations. They reappeared as chremslach (crispy fried balls) or mixed with golden onions as savory fillings for knishes, blintzes, and kreplach.
My kreplach, with a voluptuous stuffing of buttery potatoes and burnished onions, fall somewhere between boiled and fried—prepared, in other words, like Chinese pot-sticker dumplings. They make a sensati