San Francisco Jewish recipe developer Micah Siva grew up in Canada making kreplach for Purim with her grandmother. Back then, they filled the small Jewish dumplings with traditional ingredients, like roast chicken or mashed potatoes and carrots.
But for her blog, Nosh with Micah, which leans on modern flavors, Siva created this vegan version, which gets its flavor from slow-cooked garlic and onions that are mashed into the sweet potato. In lieu of egg yolk, she adds turmeric for color. Try other vegan fillings, like minced tofu or Impossible Meat, Siva says.
Vegan Sweet Potato Kreplach
Makes about 3 dozen
FILLING:
1 large sweet potato
2 tablespoons olive oil
½ large onion, chopped
1 clove garlic
Sea salt and pepper, to taste
DOUGH:
2 cups all-purpose flour
1 tablespoon cornstarch
¼ teaspoon turmeric (optional)
½ teaspoon sea salt
½ to ¾ cup water
2 tablespoons olive oil
TO ASSEMBLE:
1 tablespoon cornstarch
¼ cup water
DIRECTIONS
Prepare the filling: Heat the oven to 425 degrees. Line a baking tray with foil. Pierce sweet potato with a fork, then bake for 40 to 50 minutes until tender. Peel and set aside.
Meanwhile, heat olive oil in a pan over low heat. Add the onion and cook until golden, stirring occasionally, for 20 to 25 minutes.
Add the garlic, cooking for an additional 15 minutes. Add to the sweet potato and mash, seasoning with salt and pepper to taste.
Make the dough: Combine flour, cornstarch, turmeric and sea salt in a food processor. With the blade running, add 1/2 cup water and olive oil. Add additional water, as needed, 1 tablespoon at a time, until a dough forms. Roll into a ball, cover with plastic wrap and refrigerate for 15 minutes.
Combine cornstarch and water in a small bowl. On a lightly floured surface, roll the dough to 1/8-inch thickness. Using a small knife, cut into 3-inch squares.
With your finger, run the cornstarch mixture around the edges of each square. Place 1 teaspoon filling in the middle of the square. Fold into a triangle, and join the ends.
Set aside and repeat with all the dough and filling.
Bring a large pot of water to a boil. Cook the kreplach for 2 to 3 minutes, or until they float to the surface.
Serve in a bowl of broth or fried with onions. Cooked kreplach can be stored, submersed in stock, in the fridge for up to three days. Store uncooked kreplach by freezing them in a single layer on a baking tray, then transfer to an airtight container or ziptop bag and freeze for up to three months.
— Recipe courtesy of Micah Siva, Nosh with Micah
