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Kreplach with Shiitake Mushrooms
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Makes a large batch of parve kreplach (dumplings). Serve in a vegetable soup or broth to keep it parve. Or add to chicken soup and enjoy.

Serves: About 2 dozen.

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Ashkenazi Parve Soup

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1 onion, chopped
2 tbl. olive oil
1 cup shiitake mushrooms, finely chopped
1/3 cup chopped walnuts
2 tbl. parsley, finely chopped
salt and pepper to taste
1 egg, beaten

1-1/2 cups flour, unsifted
1 tbl. water
2 eggs
1/2 tsp. salt
Water, for boiling


  1. Prepare the filling: Saute chopped onion in olive oil. Add mushrooms and saute, adding walnuts, salt and pepper and a little water. Cook until liquid is absorbed. Add parsley. Bind with a beaten egg, added at the end.
  2. Place flour on a board and make a well in the center. Drop the eggs, water and salt into it, working them into a flour.
  3. Knead the dough until it is smooth and elastic.
  4. Flour the board lightly and roll out dough to 1/8 inch thickness.
  5. Cut into 3 inch squares and place 1 tablespoon of filling on each square. Fold diagonally to form a triangle and press the edges together lightly using a little water to seal them.
  6. Drop into pot of boiling salted water and cook over medium heat for 20 minutes. When pastries float to top, reduce heat to medium.

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