Traditionally, these Jewish dumplings are stuffed with ground meat. Our version uses a veggie burger as the base for the filling.
2 large egg whites
1 cup unbleached white flour
1 large egg, lightly beaten
2 to 4 Tbs. water
2 quarts vegetable stock
¼ cup chopped fresh parsley
2 tsp. vegetable oil
1 small onion finely chopped
1 medium carrot, diced
8 oz. vegetable burger
- In large skillet, heat oil over medium heat. Add onion and carrot and cook, stirring often, until beginning to soften, 6 to 7 minutes. Add vegetable burgers and stir to break up any large pieces and cook, stirring often, 5 minutes. Transfer mixture to large bowl. Add parsley, egg whites, salt and pepper and stir until well blended. Set aside to cool completely.
- In food processor, combine flour with salt and process briefly to blend. Add lightly beaten egg, and 2 tablespoons water and process until dough forms a ball, adding more water a little at a time, if necessary. Turn dough out onto a lightly floured surface and knead until smooth and elastic.
- Roll out third of the dough 1/8 inch thick, covering the remaining dough with a towel. Cut rolled into 3-inch squares. Place 1 heaping teaspoon of filling in the center of each square, moisten the edges with a little water and fold over to form a triangle, then seal with a fork. Repeat this process with remaining dough and filling.
- Bring large pot of water to a boil. Drop in 8 to 10 kreplach at a time and cook for 15 to 20 minutes. Remove with slotted spoon, draining well and allow to cool.
- To serve, bring vegetable stock to a simmer in a large pot. Add the kreplach and heat 20 minutes at a gentle simmer.