Name: Potato-Onion Kreplach, Pot Sticker Style
Yield: Yield: 4–6 servings
Ingredients: About 1 pound potatoes (preferably russet or Yukon Gold), peeled and cut into large cubes (about 3 cups); chopped scallions and sour cream or yogurt cream; ½ pound onions, coarsely chopped (2 cups); 2 tablespoons chopped fresh dill, plus additional for garnish; 24 wonton wrappers (; it’s a good idea to have some extra in case of tearing); Salt; 1 tablespoon mild olive, avocado, or vegetable oil, plus additional for frying; Freshly ground black pepper; 1 large garlic clove, peeled; Flour for dusting; 3 tablespoons unsalted butter

Preparation info

Yield:
4–6
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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