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Rye Kreplach with Caramelized Onions, Potatoes, and Mint
For the dough…
Combine 300 grams 00 flour and 100 grams rye flour. Using the well method, add ¼ cup white wine, 1 tablespoon extra-virgin olive oil, 2 eggs, and 1 egg yolk in the center of the flour. Gradually combine the flour into the liquid with a fork until it becomes custard-like, then cut the remaining flour in with a bench scraper. Knead vigorously for ~10 minutes until smooth. Wrap tightly and allow to rest for ~30 minutes.
For the onions...
While the dough rests, thinly slice 3 medium yellow onions into half moons. Heat some butter in a dutch oven or heavy-bottomed pot over medium-low and add the onions. Cook, stirring occasionally, until deeply caramelized, at least 35-45 minutes. I added a few splashes of white wine to scrape up any browned bits (and for flavor).
For the remaining filling…
Separately, peel, large dice, and boil ½ pound golden potatoes in lightly salted water until very tender. Drain and pass through a ricer, then allow to cool on a baking sheet so all moisture evaporates. Combine about half of the onions, ~150 grams potato (or as much as desired), 5 ounces whole milk ricotta, a handful of chopped mint, and a bit of dill. Season to taste.
Time to shape…
Roll out a portion of dough into a thin sheet. Cut out circles with a cookie cutter and add about ½-1 teaspoon of filling to the center of each round (I made both small and large kreplach so the size of the rounds are personal preference!).
Lightly brush the edges of each round with water. Bring two sides of the round together in the center over the filling and press to seal.
Bring the remaining part of the round to meet the other seam and seal the remaining to edges to create a triangle.
Repeat!
Finishing touches…
Kreplach are traditionally served in broth or pan fried. To pan fry, partially cook the dumplings in well-salted water for ~2 minutes; meanwhile, heat several tablespoons of cooking oil over medium-high in a large frying pan. Transfer the kreplach to the hot oil and sear until crip and brown on the bottoms. Serve with the remaining caramelized onions, sour cream, or drizzle with melted butter. Top with more mint and dill and enjoy!
