Kraplak can be used as an addition to soup or as a snack on their own or fried with fried onions and served as an addition to a main course • They are traditionally eaten among Ashkenazi communities on Yom Kippur Eve • Chef Israel Kreuzer's recipe
For the dough:
2 eggs
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1/4 cup oil
2 cups flour
1/4 cup lukewarm water
A pinch of salt
• Knead into dough, roll out, cut into circles with a glass and fill with your favorite filling – chicken or beef.
For the chicken filling:
Cooked chicken (from the soup) crumbled with a fork
A few breadcrumbs
1/2 egg
Fried onions
A little salt
For the ground beef filling:
1 large onion, cut into small cubes and fried until golden brown
250 grams of minced meat
A little salt and pepper
• Fry the minced meat together with the onion until it changes color.
• Place the minced meat on a plate with paper towels to absorb all the oil.
• Cool and chop the filling well with a knife.
• Mix with a little salt and pepper
For the potato filling:
1 medium-sized potato, cooked until fully tender, mashed well
1 large onion, cut into small cubes and fried until golden brown
A little salt and pepper
Mix well.
Preparing the kraut:
• Mix well and fill the crepe dough.
• Seal the edges with a fork.
• Boil a pot of water and a little salt.
• Slide the kraut into the boiling water
• Cook for about 20 minutes
• To serve beautifully: Grab both ends of the krapelach and connect them together by pressing with your fingers – as in the picture (click on it to enlarge):
