- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Have you overbought on kreplach? Instead of leaving them in your freezer to get freezer-burned, turn them into a delectable appetizer. With this flavorful Asian sauce and medley of vegetables, no one will ever know your little secret!
1 14-ounce (400-gram) bag frozen beef or chicken kreplach (wontons), defrosted
1 cup oil, for frying
1/2 cup Glicks Soy Sauce
2 cubes Gefen Frozen Ginger
2 cubes Gefen Frozen Garlic
1 tablespoon rice vinegar
2 tablespoons honey
2 tablespoons garlic chili sauce
1/4 cup Manischewitz Chicken Broth
1 cup water
1 bunch scallions, sliced
3 tablespoons Tuscanini Olive Oil
2 large carrots, julienned
1 bunch celery, thinly sliced at an angle
1 shallot, cut into rounds
1 cup snow peas
6 mini bunches checked bok choy, leaves separated (optional)
4 scallions, sliced
sesame seeds
In a small saucepan, heat oil and deep-fry the wontons until golden.
Place all the ingredients except the scallions in a medium saucepan and bring to a boil.
Lower heat, add scallions, and simmer for 15 minutes.
Put the fried wontons into the sauce and mix, making sure they’re coated in sauce. Simmer for five minutes, then remove the wontons from the sauce.
Heat olive oil in a large frying pan, then add all vegetables except the bok choy. Sauté for 10 minutes mixing constantly, then remove from the pan.
If using the bok choy, add it to the same pan and sauté for three to five minutes, just until it starts to wilt.
Place the bok choy on a plate, then add the vegetables and three to four wontons.
Drizzle some sauce over the wontons and vegetables and garnish with sliced scallions and sesame seeds.
Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.
How Would You
Rate this recipe?
Please log in to rate
Reviews