Kreplach is a traditional dish served during Purim, the Jewish holiday that celebrates the deliverance of the Jews from the massacre plotted by Haman. The name supposedly comes from Hebrew holidays, when the food is typically eaten – before or after Yom Kippur (K), Hoshana Raba (R) and Purim (P). Kreplach is usually ground meat or chicken, wrapped in dough and folded into triangles. Most traditional recipes are high-fat thanks to egg-based doughs and meat and egg fillings. This lighter version uses ground turkey instead – another traditional Purim food (turkey is eaten to honor Achashverosh, the king who ruled from Ethiopia to India – Jews consider turkey a symbol of stupidity, so by eating it, they remember Achashverosh as the “stupid king”!). Egg roll wrappers (made with just flour, water and mostly egg whites) eliminate much of the fat in the dough, and fresh vegetables in the filling add nutrients, flavor AND color.
These versatile “dumpling-like” triangles can be cooked many different ways. Traditionally, they are boiled in water or chicken broth for 15-20 minutes, until the meat is cooked and dough is tender. You may also sauté them in a little oil until browned and cooked through. I prefer to bake them for a golden brown, somewhat crispy exterior.
Serve kreplach as an appetizer or with a mixed green salad for a complete meal. You may also serve them in broth for a hearty soup.
1 pound ground turkey breast (ground without skin)
4 green onions (scallions), finely chopped
1 carrot, peeled and minced
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon ground black pepper
16- 6-inch square egg roll wrappers
Olive oil cooking spray
Preheat oven to 375º. In a large bowl, combine turkey, green onions, carrot, garlic, salt, and black pepper. Mix well. Arrange egg roll wrappers on a clean surface and spoon an equal amount of turkey mixture (about 1 heaping tablespoon) onto the center of each square. Moisten the edges of wrapper with water and fold over one corner, making a triangle. Press out any air and pinch edges together to seal. Moisten the bottom two corners and fold them in to the center (kreplach will resemble a Chinese won ton).
Spray both sides with olive oil spray and transfer kreplach to a large baking sheet.
Bake 13-15 minutes, until golden brown and cooked through. Serve warm or room temperature. Serves 4
Nutritional information (4 kreplach per serving)
Fat: 1.5 grams
Protein: 21 grams
Carbohydrate: 21 grams
Sodium: 522 mg