Judaica Salon des Cent No. 9
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Yom Kippur:
Sept. 28, 2009/
Tishrei 10, 5770

Blowing the Horn for Rosh Hashana and Yom Kippur, 13th-14th Century Blowing the Horn for Rosh Hashana and
Yom Kippur,
13th-14th Century
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Arthur Schwartz's
Jewish Home
Cooking: Yiddish
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The Star of David with a Shofar Coming out of the Center
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Praying at the Western (Wailing) Wall, Old Walled City, Jerusalem, Israel, Middle East
Praying at the Western (Wailing) Wall, Old Walled City,
Jerusalem, Israel
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Kober, Christian
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Great idea prior to the Yom Kippur fast !



Second Avenue Deli Cookbook
Copyright © 1999, by Sharon Lebewohl
and Rena Bulkin, published by Villard Books,
a division of Random House, Inc.

“Called Jewish wontons or raviolis, kreplach are pasta dumplings, usually triangular in shape, filled with minced meat, onion-spiced potatoes, or
cheese. Kreplach carries a lot of lofty symbolism; its triangular shape re-
presents Judaism's three patriarchs: Abraham, Isaac, and Jacob. Equally
lofty: the Jewish momma who can roll her kreplach dough to optimum
thinness (so that, according to Sam Levenson, "a tempting bit of their
buried treasure should show through"). If the wrappers are not paper-
thin, your kreplach will taste like "craplach." However, though we've
included wrappers in this recipe, there's really no reason to knock your-
self out making them. Just purchase wonton wrappers in a Chinese  food
store or supermarket, and making kreplach becomes a cinch. There's even
a kosher brand called Nasoya, available in many super- markets; look for
it near the tofu.”

Yield: Makes about 30

3 cups flour
1 teaspoon salt
3 eggs, beaten
3 tablespoons cold water
1 egg, beaten, for binding kreplach
1 tablespoon salt

Meat filling
2 tablespoons corn oil
3/4 cup finely chopped onion
1/2 pound chopmeat
1 egg yolk
2 tablespoons finely chopped
fresh parsley
1 teaspoon salt
1/4 teaspoon pepper

Potato filling
2 tablespoons corn oil
3/4 cup finely chopped onion
1 teaspoon finely chopped or
crushed fresh garlic
1 egg yolk
1 cup cooked, mashed potato
2 tablespoons minced fresh parsley
1 tablespoon minced scallions
1 teaspoon salt
1/4 teaspoon pepper

Cheese filling
1 cup farmer cheese
1/4 cup sugar
1 egg, beaten


Prepare 1 of the 3 fillings and refrigerate
before you begin preparing dough:

Meat Filling

1. Heat corn oil in a skillet; sauté onions until nicely browned, remove
with a slotted spoon, and set aside. Add meat to the pan and sauté
on high heat, stirring frequently until all meat is browned. Put the
onions back in, and sauté with meat, stirring constantly for 1
minute. Let cool.
2. In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.

Potato Filling

1. Heat corn oil in a skillet, and sauté onions until nicely browned. At
the last minute, add garlic, which browns quickly.
2. In a large bowl, combine onion-garlic mixture with all other ingre-
dients, and blend thoroughly.

Cheese Filling

1. Combine all ingredients in a bowl, and blend thoroughly.

Make wrappers and cook:

1. Sift flour and 1 teaspoon salt into a large bowl, and create a well
in the center.
2. Pour eggs into the well, and, wetting your hands, knead into a
dough. Add water, and continue kneading until dough is smooth.
Roll dough into a ball, place it in a bowl, cover the bowl with a
damp cloth, and refrigerate for 30 minutes.
3. On a well-floured board, roll dough as close as possible to paper-
thinness with a floured rolling pin. Cut into 2-inch squares. You
can roll each individual square a bit thinner before you fill it.
Have bowl with beaten egg, a teaspoon, and filling at hand.
4. Place a flatware teaspoon of filling in the center of the square and
fold diagonally to create a triangle. Seal sides with egg mixture.
5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop
in the kreplach, and cook for 20 minutes. Serve in chicken soup
or, for dairy fillings, with sour cream and fried onions.

Featured Archive Recipes:
Potato Kugel Klein
Ravioli, Don Camillo's
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Ravioli, Won Ton, with Eggplant
and Sesame Seeds

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