This is my festive Purim take on the traditional Ukrainian and Ashkenazi flavours. Here the iconic Ukrainain varenyky with sweet curd cheese are given a triangular kreplach shape, their filling infused with sweet poppy seeds for that black and white cookie vibe and a hint of the classic hamantashen filling. Enjoy with plenty of butter and sugar on top!

Method: 

• Whisk the eggs with the water and oil until combined. Sift the flour into a large bowl, add the salt and make a well in the centre. Pour in the egg mixture and begin mixing from the middle outwards, gradually incorporating the flour until a shaggy dough forms.
• If it feels dry or cracks while kneading, add a teaspoon of water at a time, keeping the dough on the firmer side as it will soften once rested. Knead for about 8–10 minutes until smooth and elastic, then cover and leave to rest for at least 30 minutes while you prepare the filling.
• If using a food processor, combine the ingredients with a dough hook for 3–5 minutes, then finish kneading on a lightly floured surface for a further 3 minutes. The dough will seem dry at first but will come together and turn elastic after resting.
• To make the filling, grind the poppy seeds very finely in a coffee grinder. Mix them with 3 tablespoons of the sugar, pour over the milk and gently simmer for 10 minutes until thickened. Set aside to cool completely.
• Mash the twaróg with a fork to break up the grains. Add the remaining tablespoon of sugar and mix well. Fold in the cooled poppy seed mixture and stir until evenly combined.
• Roll the rested dough out on a lightly floured surface into a large rectangle, as thin and even as possible. Trim the edges and set the offcuts aside. Cut the sheet into neat 3-4 cm squares.
• Place a scant teaspoon of filling in the centre of each square and fold in half diagonally to form a triangle, pressing the edges firmly to seal. Arrange on a tray or board under a damp tea towel while you shape the remaining dumplings. Re-roll the trimmings and repeat until all the dough and filling are used.
• Bring a large pot of gently boiling salted water to the boil. Cook the dumplings in batches for 2-3 minutes, or until they rise to the surface and are tender. Lift out with a slotted spoon and drain well.
• Serve warm, drizzled with melted butter and sprinkled with sugar.

Discover the heartwarming story behind how Alissa Tomishkina developed this recipe, here.