Kreplach are traditional Jewish dumplings most often filled with meat or potatoes. Food52's Resident Pasta Maker, Meryl Feinstein (a.k.a. @pastasocialclub), called in Jake Cohen to talk kreplach and create a version inspired by how they like to celebrate the holiday season: with bagels and lox, crispy-fried carbs, and Chinese takeout. GET THE RECIPE ►► https://f52.co/3m7wE0VSERVES: 4PREP TIME: 2 hours 30 minutesCOOK TIME: 15 minutesINGREDIENTSFor the dough:300 grams (2½ cups) ‘00’ soft wheat or all-purpose flour50 grams (¼ cup) rye flour (optional; or use the same weight in ‘00’ or all-purpose flour)125 grams egg (about 2 whole eggs and 1 egg yolk), beaten50 milliliters (4 tablespoons) water25 grams (1½ tablespoons) full-fat sour creamFor the filling and to finish:250 grams (about 2 medium) russet or other floury potatoes, peeled and cut into large pieces115 grams (½ cup) full-fat sour cream, plus more for serving85 grams (½ cup) smoked salmon, chopped7 grams (¼ cup) minced fresh chives, plus more for serving4 grams (½ cup, loosely packed) fresh dill fronds, plus more for serving1/2 teaspoon freshly grated lemon zest, or to taste1/2 teaspoon kosher salt, or to taste1/4 teaspoon freshly ground black pepper, or to taste60 milliliters (¼ cup) neutral oil, for pan frying1 teaspoon chili oil of choice, for dipping SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
