Chinese-Style Potato Onion Kreplach

These kreplach are made with readily available Chinese pot stickers. They are so much easier to prepare and lighter than old-fashioned kreplach. The emphasis in this recipe is on the filling, rather than the dough. These are not triangular in shaped but rather are like little sacks filled with delicious potato/onion filling.(more on shaping the shu-mai is needed)


3 cups potatoes, peeled and cut into 1-inch cubes
1 large garlic clove, peeled
2 cups onions, coarsely chopped
3 tablespoons unsalted butter
1 Tablespoon light olive vegetable oil, plus additional for frying
4 Tablespoons chopped fresh chives
Freshly ground black pepper
24 wonton wrappers
Flour for dusting


Put the potatoes, garlic, and 2 teaspoons salt in a medium-large saucepan.
Add 2 quarts of cold water and bring to a boil.
Cook, partially covered, until the potatoes are tender, 15-20 minutes.
Drain the potatoes, reserving about ½ cup cooking liquid.
While the potatoes are cooking, in a heavy 9-to10-inch skillet, sauté the onions in 2 Tablespoons butter and 1 Tablespoon oil over medium heat, lifting and tossing them, until they are golden brown, about 15 minutes.
Mash the potatoes until smooth.
Return the potatoes to the saucepan.
With the heat on low, whisk in the fried onions and all of the cooking oil and butter, the remaining 1 Tablespoon butter, and the chives.
Season well with salt and pepper.

Let cool, then refrigerate until cold.

Place a wonton wrapper on a lightly floured surface, leaving the remaining wonton wrappers covered with a damp dish towel.
Place 1 full Tablespoon of potato/onion filling in the center of the wrapper.

With water, lightly moisten the surface of the wrapper all around the filling. Now bring up the sides of the wrapper, pleating the edges as necessary, so that they completely surround the filling.
The finished kreplach will appear like a little open package, surrounding the potato stuffing.
The stuffing should be visible close to or at the top of the sack.
Continue making more kreplach, using the remaining filling and wrappers.
Heat ¼ inch oil in a 10- to 12-inch heavy skillet until hot but not smoking.
Add as many filled wonton sacks as will fit comfortably without crowding the pan.
As you place each wonton in the skillet, lightly tamp down the bottom so that it sits flat.
Cook over medium heat until the bottom surfaces of the wontons are crisp and golden, 4-5 minutes.
Slowly and carefully, add 1/3 cup water to the pan, cover tightly, and let the shu-mai steam until they are fully cooked, about 2 minutes more. The sides should be springy to the touch. Remove the lid, increase the heat, and cook for another minute, until the water evaporates and the wontons are crispy again on the bottom. Cook the remaining kreplach in the same way.

Serve immediately, accompanied by sour cream.
Yield: 4-6 servings

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.