Potato & Mushroom Kreplach Filling
Recipe: #20026
July 08, 2015
Categories: Potatoes, Gluten-Free, Kosher, No Eggs, Non-Dairy, Vegetarian, more
"A delicious Pareve filling for homemade kreplach. If you cannot find imported dried mushrooms, substitute fresh button mushrooms but do not soak them. This is Pareve, it can be eaten with dairy or meat meal. These kreplach are equally good in meatless soups or sauteed and served at a nonmeat meal. Here's a kreplach dough recipe #recipe20024"
Original is 45-50 servings
Ingredients
Nutritional
- Serving Size: 1 (47.4 g)
- Calories 43.5
- Total Fat - 1.5 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 110 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 1.1 g
- Sugars - 0.7 g
- Protein - 0.9 g
- Calcium - 5.8 mg
- Iron - 0.3 mg
- Vitamin C - 4.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel potatoes, then mash the potatoes in a large stand mixer until very smooth.
Step 2
Melt the shortening in a skillet over high heat and saute the onions until lightly browned. Set aside.
Step 3
Drain the mushrooms and briefly saute them in the remaining shortening.
Step 4
Mix the mashed potatoes, sauteed onions, and sauteed mushrooms, then season mixture with salt and pepper.
Step 5
Cool mixture to almost room temperature before using.
Tips
No special items needed.
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