KREPLACH
Provided by Food Network
Yield 24 kreplach.
Number Of Ingredients 9
Steps:
- Mix together the flour, eggs, and salt, as if making pasta. You will probably need to add about 5 to 6 tablespoons of water to reach the desired elasticity in the dough. Work it on a floured board, kneading for about 10 minutes. When it's smooth and elastic, pull it into something resembling a square. Cover with plastic wrap and let sit at room temperature for about 20 minutes.
- Place the chicken fat in a heavy saute pan over high heat. Add the onions and saute until the onions are medium-brown, about 10 minutes. Place the onions in the work bowl of a food processor, and add the sliced beef and allspice. Puree until smooth. Taste, and season well with salt and pepper.
- Roll out the kreplach dough into a large square, about 1/4-inch thick. Cut into smaller squares, about 2-inches each. You should have about 24 squares. Divide the beef mixture among them, placing a tablespoon or so of the beef mixture on the center of each square. Triangular kreplach are traditional; fold each square once to form a triangle, then pinch the edges with your fingers. You could also make square or rectangular kreplach, depending on how you fold and pinch.
- To cook the kreplach, drop them in a pot of boiling chicken soup. Traditionally, they are cooked for half an hour or so, until the noodle is soft. An alternative, giving the noodle a more AItalian@ bite, is to cook them for 15 minutes. Serve the kreplach in soup, 3 to 4 to each bowl.
- Note: Though it is traditional to serve these kreplach in chicken soup (3 to 4 per bowl), they can also make a terrific Jewish Apasta@ dish. For authenticity's sake, you can't use dairy products in the sauce but a thickened saute of mushrooms (in a vegetable oil, of course) would be a great topping
- Drink: Seltzer
KREPLACH
Steps:
- Prepare 1 of the 3 fillings and refrigerate before you begin preparing dough:
- Meat Filling
- 1. Heat corn oil in a skillet; sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in, and sauté with meat, stirring constantly for 1 minute. Let cool.
- 2. In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.
- Potato Filling
- 1. Heat corn oil in a skillet, and sauté onions until nicely browned. At the last minute, add garlic, which browns quickly.
- 2. In a large bowl, combine onion-garlic mixture with all other ingredients, and blend thoroughly.
- Cheese Filling
- 1. Combine all ingredients in a bowl, and blend thoroughly.
- Make wrappers and cook:
- 1. Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
- 2. Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
- 3. On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
- 4. Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
- 5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup or, for dairy fillings, with sour cream and fried onions.
CHEESE KREPLACH
Kreplach are a type of small, filled, savory pastry, usually boiled. They are similar in form to won-tons, but the flavor is quite different. Kreplach are typically filled with meat. These are filled with cheese and are baked. From: So eat, my darling, by Naf Avnon
Provided by SusieQusie
Categories Cheese
Time 1h
Yield 18 keplach
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine all filling ingredients. Set aside.
- Mix flour, baking powder, and salt. Mix sour cream, eggs, and butter. Combine two ingredient mixtures.
- Roll dough on floured surface to 1/8 inch. Cut into 4 inch squares, put 1 T. filling on each, fold and pinch edges.
- Place kreplach on greased sheet, and bake 30-35 minutes until golden brown.
Nutrition Facts : Calories 172.6, Fat 9.4, SaturatedFat 5.5, Cholesterol 57.2, Sodium 275.6, Carbohydrate 17, Fiber 0.6, Sugar 0.2, Protein 4.9
KREPLACH
Provided by Craig Claiborne
Categories pastas, project, appetizer
Time 45m
Yield About 36 kreplach
Number Of Ingredients 6
Steps:
- Prepare the dough as directed.
- Shred or chop the meat fine (may be done in food processor). There should be about two cups.
- Put meat into mixing bowl. Add onion juice, egg, salt and pepper. Blend by hand.
- Divide dough into quarters. Roll as thin as possible by hand or in pasta machine. A preferred method for filling kreplach is to cut the sheet of dough into 2 1/2- or 3-inch squares. Fold over and seal.
- Drop kreplach into boiling water and cover. Cook 15 to 20 minutes.
- Serve kreplach in well-seasoned hot chicken broth 4 to 8 kreplach apiece.
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HOW TO MAKE KREPLACH, TWO WAYS | THE NOSHER - MY JEWISH LEARNING
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Servings 28-30Published Aug 12, 2021Author Sonya Sanford
- To make the dough by hand: Add the flour to a large mixing bowl. Make a well in the middle of the flour, then add the eggs, oil and salt. Using a fork, beat the eggs in the center of the well, then slowly begin to incorporate the flour into the egg mixture.
- To make the dough in a food processor: Combine all of the ingredients in the food processor. Pulse 5-6 times, then press on and let the food processor run until the mixture forms a ball, about 30-60 seconds.
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- To make the vegetarian filling: Add a drizzle of oil to a large pan over medium heat. Add the diced onion to the pan and sauté until golden brown, about 10 minutes.
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