For the Sauce:
For the Kreplach:
For the Sauce
2 Tbsp butter
1 cup minced onion
1 stalk celery, finely chopped
2 cups tomato sauce
¼ cup white wine
Salt and freshly cracked black pepper
2 Tbsp chopped fresh dill
For the Kreplach
1 Tbsp extra virgin olive oil
2 ounces fresh shiitake mushrooms, minced
½ cup buckwheat groats
1 clove garlic, chopped
1 large egg
1 cup water
½ tsp. salt, plus more to taste
1 tsp. coarsely ground black pepper
2 ounces chevre goat cheese
40 round gyoza wrappers
Robin Asbell [3] is a natural foods chef, culinary educator, and author of “The New Whole Grains Cookbook [4].”
The small dumplings known as kreplach can be served with a sauce, as they are here, or simply floated in broth for a light meal. This is a gussied-up version of a simpler kreplach that is made with handmade dough.
Links
[1] https://wholegrainscouncil.org/grain/buckwheat
[2] https://wholegrainscouncil.org/grain/wheat
[3] http://www.robinasbell.com/
[4] http://www.amazon.com/exec/obidos/ASIN/081185647X/oldwayspreservat/103-1446448-4127826