Sweet Potato and Leek Kreplach with Corriander
Is that hamataschen in my soup? Nope, it’s kreplach! This delicious pareve or dairy kreplach is a warm and welcome addition to a Purim seudah. Like many of our Purim recipes, the filling is hidden like the miracle of Purim itself.
1 lb. sweet potatoes (3-5 sweet potatoes depending on size)
2 large leeks, sliced thin (white and light green parts only)
1 tablespoon olive oil
2 tablespoons margarine or butter
Salt and pepper to taste
1 1/2 teaspoons ground coriander
2 cups flour
2 eggs, beaten
1 tsp salt
2 tbsp water
1 beaten egg for sealing kreplach
1. Bring a large pot of salted water to a boil. Add sweet potatoes and cook until tender, about 35 minutes. Remove to a plate and let cool until they can be handled.
2. While sweet potatoes are cooking, heat oil in a medium skillet over a medium-low flame. Add leeks and saute, stirring regularly, until they are lightly golden, about 12 minutes. Remove from heat.
3. When potatoes are cool, peel them. Place them in a medium mixing bowl and mash them with a hand masher. Add leeks, margarine or butter, salt, pepper and coriander and mix well. Taste and correct seasoning as necessary and set aside.
4. Place flour in a mixing bowl or on a large flat surface. Make a well in the flour and add beaten eggs and water. Gradually work the flour into the liquid, using first a fork and then your hands, until it is fully combined. Place the dough on a floured surface and knead until it is smooth and elastic, at least 5 minutes.
5. Roll each dough thinly — no more than 1/8-inch thick. With a sharp knife or pizza cutter, cut the dough into 3-inch squares.
6. Beat an egg in a small bowl. Place one teaspoon of filling in the center of a dough square. Dab your finger in the egg and then around the inner edges of the dough. Fold the dough over to form a triangle. Pinch dampened edges together and seal by pressing along edges with fork tines. Repeat with remaining kreplach. If preparing in advance, Kreplach can be frozen uncooked at this point.
2. Drop kreplach in a large pot of boiling salted water. Cook, stirring occasionally, until tender, between 20-25 minutes. Remove from pot, drain, and add to bowls of hot soup.
Yields approximately 18-24 kreplach.