Warm Shav with Salmon Kreplach

Name: Warm Shav with Salmon Kreplach
Yield: Yield: 6–8 servings
Ingredients: 2 scallions, thinly sliced; 8½ tightly packed cups (about 14–16 ounces) sorrel, washed, stemmed, and cut into thin strips (try rolling a few leaves together at a time and snipping them into shreds with scissors; sorrel should be crisp and unwilted—avoid torn leaves or those with wet or soft spots; store in perforated bags in the refrigerator); 2 cups milk, or 1 cup milk and 1 cup heavy or light cream; Additional chopped scallions and/or dill; sour cream (optional); Salt and freshly ground black pepper; 2 tablespoons chopped fresh dill; ¼ pound onions, finely chopped (1 cup); 2 tablespoons unsalted butter; 1 cup sour cream; 1 large egg yolk; ¾ pound salmon, skinned, boned, and cut into chunks; Egg wash (1–2 large eggs, as needed, each beaten with 1 teaspoon of water); 36–40 wonton wrappers (; it’s a good idea to have a few extra in case of tearing); 2 cups cold water (quality is important here, so if you use bottled water for coffee or tea, use it here); 2 tablespoons minced fresh chives; 2 large egg yolks

Preparation info

Yield:
6–8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

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

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

Ingredients

Side dish
Fish course
Pescatarian
Spring
Winter
Jewish
Shavuot

Ingredients

Method