Name: Potato-Onion Kreplach, Pot-Sticker Style
Yield: Yiled: 4 to 6 Servings
Cuisine: United States
Ingredients: freshly ground black pepper; 2 tablespoons snipped fresh dill, plus additional for garnish; 1 tablespoon mild olive, avocado, or canola oil, plus additional for frying; chopped scallions and sour cream or yogurt cream; Flour for dusting; 24 wonton wrappers (have some extra in case of tearing); 3 tablespoons unsalted butter; Salt; 2 cups coarsely chopped onion; 1 large garlic clove, peeled; About 1 pound potatoes, preferably russet (baking) or Yukon gold, peeled and cut into large cubes (3 cups)

Preparation info

Yiled:
4 to 6
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

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