Return to Main Recipes Page/Return to Home Page
1 package egg-roll wrappers
Bake unpeeled potatoes in 375°F oven until soft (about 45 minutes). Let cool. Bring large pot of salted water to a slow boil.
Slip the skins off the potatoes and remove any discolored pulp. Mash with ginger, shallots, cinnamon, and salt.
Cut stack of egg-roll wrappers into quarters, keep covered so they don't dry out while working. Put a scant teaspoon (less than a measuring teaspoon) in the center of each square of wrapper. Keep a bowl of water handy, dip a finger or two in the water, paint along two sides of the square and fold into a triangle and press to seal.
When you have made a dozen or so, slide them into the boiling water, nudging them a bit so they don't stick to the bottom. When they all float to the surface, they are done.
Cover a cookie sheet with non-stick foil or parchment paper. Remove kreplach with a skimmer or slotted spoon and place each one on the foil. Place sheets in the freezer. When they are frozen, peel off the foil and store in the freezer in freezer bags.
For serving, let a few thaw in each bowl, then add hot soup.
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
2 medium size sweet potatoes
1 tablespoon minced fresh ginger
2 tablespoons minced shallot
1 teaspoon ground cinnamon
Salt to taste