Shmil’s Potato Kreplachs

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The secret is out! Now you can create these legendary potato kreplachs in your own kitchen- made famous by Shmil Holland- one of Jerusalem’s most celebrated chefs. He is not only famous for his comforting and tasty dairy dishes, but he is also the owner of Shem Tov Restaurant in the center of Jerusalem’s Mahane Yehuda “Shuk” Market, where he offers culinary tours. These deliciously comforting kreplachs are inspired by his grandmother’s stories and recipes. Their authentic taste will surely bring you back to Eastern Europe, even if you've never been there before. 

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 servingsServings

Ingredients

Dough

  • 300g (1 cup + 3 1/4 tablespoons) plain flour 
  • 200g (1/2 cup + 5 1/2 tablespoons) Durum flour
  • 3 eggs
  • 2 tablespoons oil
  • ¼ cup water
  • Salt

Filling

  • 1 kg potatoes (about 8 medium potatoes), peeled 
  • 3 tablespoons milk
  • 50g (3 1/4 tablespoons) butter
  • 3 tablespoons grated cheese such as parmesan / pecorino / feta
  • 2 egg yolks
  • Salt
  • Black pepper

To serve

  • 5 tablespoons of fried onions until golden brown in butter or oil 
  • 2 tablespoons sliced green onions
  • Sour cream

Preparation

Prepare the filling:

1. Cook the potatoes. It is very important that the potatoes dry thoroughly before mashing them. 

2. When the potatoes are cooked-pour out the water and cook them for a few minutes without water in the pot, so the liquid will evaporate. 

3. Remove from heat, mash into puree and add butter, salt, pepper and cream. 

3. When the puree is smooth, add the egg yolks and mix.

Prepare the dough:

1. Place all of the dough ingredients in a food processor and mix until ingredients are combined and dough is nice and flexible. If the dough is sticky- add some flour. If the dough is hard- add a bit of water. 

2. Put the dough in the fridge for at least an hour.

3. Once the dough is set and the filling is cool you can prepare the dumplings: roll out the dough onto a thin sheet, cut circles using a cup and brush the edges with an egg yolk.

4.  Place a teaspoon of filling in the center of each circle and fold the dough into a half a circle. Press the edges of the dough together. Hold the corners of the half circle and pinch together (to make a ring shape)

5. Boil a pot of water with salt, when the water is boiled place dumplings carefully in the pot and make sure they don’t stick to each other. When the dumplings float, cook for another 3-4 minutes and take out of the water. 

To serve:

Drizzle with a bit of olive oil, top with fried onions and serve with sour cream.