PASTRAMI KREPLACH

“A daughter of a New York jew I have always been familiar with a classic Reuben sandwich. There’s nothing much better than the crunch of sauerkraut with the salty pastrami in great mustard on rye bread. What is better?! Well, turns out, if you put it into a dumpling it just might be better.”



FILLING INGREDIENTS (per person)

  • 1/4 lb pastrami

  • 1/4 cup havarti cheese

  • 1/4 cup Russian dressing

  • 1/4 cup drained sauerkrau

OTHER INGREDIENTS

  • ~20 wraps (either wonton wraps or handmade wraps) . To make them taste like rye bread, use this recipe and mix in 1 tbsp crushed caraway seeds

  • frying pan

  • lid

  • water or broth to steam

  • hella mustard

DIRECTIONS:

  1. COMBINE YOUR INGREDIENTS IN A BOWL

  2. CRIMP ONE SIDE OF THE DUMPLING ONTO THE OTHER SIDE TO CREATE THE CRESCENT FOLD

  3. PAN FRY UNTIL THE BOTTOMS ARE GOLDEN BROWN

  4. ADD ABOUT 1/4 CUP OF CHICKEN BROTH AND COVER WITH A LID

  5. WHEN THE BROTH COOKS OFF, REMOVE THE LID AND ALLOW THE BOTTOMS TO GET EXTRA CRISPY

  6. REMOVE FROM PAN AND ENJOY WITH THE MUSTARD !