Yield: 1 servings
|2 teaspoons||Vegetable oil|
|1 small||Onion finely chopped|
|1 medium||Carrot; diced|
|8 ounces||Vegetable burger|
|¼ cup||Chopped fresh parsley|
|2 larges||Egg whites|
|\N \N||Salt and freshly ground black pepper; to taste|
|1 cup||Unbleached white flour|
|1 large||Egg; lightly beaten|
|2 tablespoons||Water; up to 4|
|2 quarts||Vegetable stock|
MAKES 32 OVO-LACTO
Traditionally, these Jewish dumplings are stuffed with ground meat. Our version uses a veggie burger as the base for the filling.
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 ½ 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.
PER 4 KREPLAGH: 136 CAL.; 4G PROT.; 4G TOTAL FAT (0 SAT. FAT); 5G CARB.; 7MG CHOL.; 45MG 500.; 1G FIBER. Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 44 Converted by MM_Buster v2.0l.