Kreplach Jewish Ravioli Or Wontonswraps Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KREPLACH

Provided by Food Network

Yield 24 kreplach.

Number Of Ingredients 9



Kreplach image

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

2 cups unbleached white flour
2 eggs, beaten
1 teaspoon salt
2 tablespoons rendered chicken fat
2 medium onions, chopped
2 firmly packed cups boiled beef cut into slices (cooked flanken is best, but all leftover boiled or potted beef will do)
1/4 teaspoon allspice
Salt and pepper to taste
Chicken soup, store-bought or homemade

KREPLACH (JEWISH RAVIOLI OR WONTONS/WRAPS)

Growing up I ate kreplach, a soft pasta with a meat filling, served in chicken soup. My late husband's grandmother also boiled them first, but sometimes also baked them on a greased pan making them a crisp finger food, served as an appetizer or side accompaniment to the soup. I'd like to point out that both fillings ingredients...

Provided by Helaine Norman

Categories     Other Side Dishes

Time 1h55m

Number Of Ingredients 18



Kreplach (Jewish ravioli or wontons/wraps) image

Steps:

  • 1. Prepare one of the fillings. Refrigerate before you prepare dough/wraps. Dough/Wrap Directions: Sift flour with salt into large bowl. Create a well in center. Pour eggs into the well. Keep a bowl of water at hand. Wetting 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. On a well-floured surface, using a floured folling pin rolle as close as possible to paper-thin pin. Cut into 2-inch squares. If possible roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling on hand. Place a flatware (not measuring spoon)teaspoon of filling in the center of the square. Fold diagonally to create a triangle. Seal sides with egg mixture. Pinch with a fork and/or use fingers and seal WELL to keep from opening when boiling. Bring a pot of water to a full boil. Add 1 tablespoon salt. Drop kreplach in. Cook 20 minutes. Serve in prepared chicken soup. For appetizer or soup side accompaniment: Place the boiled kreplach in a greased or sprayed with cooking spray parchment lined baking pan. Bake in preheated 350 degree oven until crisp and brown. Serve immediately. These do not taste good cold.
  • 2. PREPARATION FOR MEAT FILLING: Preheat oil in a skillet. Sauté onions until browned. Remove with a slotted spoon. Set aside. Add meat to skillet and brown on high, stirring often til browned. Put onions back in with meat and cook another minute. Let cool. In a bowl, mix meat-onion mixture thoroughly with all remaining ingredients. Refrigerate until ready to fill dough.
  • 3. PREPARATION FOR POTATO FILLING: Preheat oil in skillet. Sauté onions until browned well. Add garlic at last minute because it browns quickly and could give a bitter taste if you add it too early. In a large bowl, thoroughly combine onion-garlic mixture with all other ingredients.

meat filling (see preparation directions below)
2 Tbsp oil
3/4 c onion, finely chopped
1/2 lb ground meat
1 egg yolk
2 Tbsp fresh parsley, finely chopped
1 tsp salt
1/4 tsp pepper
potato filling ingredients (see preparation directions below)
2 Tbsp cooking oil
3/4 c onion, finelly chopped
2 to 3 clove garlic, finely chopped or crushed
1 egg yolk
1 c mashed potatoes, cooked (not instant!)
2 Tbsp parsley, fresh, finely chopped
1 Tbsp scallion (green onion), finely chopped
1 tsp salt
1/4 tsp pepper

KREPLACH (JEWISH RAVIOLI)

Now that I'm back in Australia, I really miss the yummy Jewish food I used to eat at The Bagel in Chicago. I looked on 'Zaar for a Kreplach recipe & my search didn't give me anything. I looked on the Net & this is what I found. It sounds authentic... I'll post any comments once I make it. The prep time is approximate. Note: instead of making noodles from scratch, buy Won-Ton skins

Provided by MrsSPheonix

Categories     Meat

Time 32m

Yield 5 serving(s)

Number Of Ingredients 7



Kreplach (Jewish Ravioli) image

Steps:

  • Filling: Combine meat, onion, salt, pepper& egg in a food processor until just mixed.
  • Dough: Add salt to eggs, then add eggs to flour.
  • Mix with your hands until the dough leaves the sides of the bowl.
  • It should be stiff.
  • Knead until dough is smooth and elastic.
  • Roll out on a lightly floured board, stretch until it is very thin.
  • Cut dough into 3" squares and fill with 1TB of the filling.
  • Fold into a triangle& crimp edges with a fork.
  • Cook in boiling water for 10-12 minutes or until they rise to the top.
  • Serve in chicken soup, or as an appetiser or side dish.

1/2 teaspoon salt
2 eggs, slightly beaten
2 cups flour, unsifted
2 cups beef or 2 cups lamb, cooked and ground
1 egg
1 tablespoon onion, minced
salt and pepper, to taste

MEAT KREPLACH (JEWISH RAVIOLI)

When I moved out on my own, I asked for the family Kreplach recipe. My Mom ended up giving me her taped up 1954 Settlement Cookbook with handwritten notes in the margins, so I'm guessing a bit on this recipe. My grandmother would save the roast beef & brisket scraps in the freezer until she had enough, and then would make a batch of Kreplach and serve it as a side dish with dinner. It would also make a great appetizer. Imagine a meat ravioli with a slightly crispy noodle dough without any sauce. Many people also serve them in hot chicken soup (in this case it is a bit like a beef Chinese potsticker). I am totally guessing on yield and time since I have never actually made this myself, but will edit the recipe based on reviewer comments or when I make it myself.

Provided by karen

Categories     Meat

Time 1h30m

Yield 24 kreplach, 10 serving(s)

Number Of Ingredients 10



Meat Kreplach (Jewish Ravioli) image

Steps:

  • Prepare Dough - Beat egg slightly, add salt, flour and enough water to make a stiff dough.
  • Knead dough well, let stand covered for 30 minutes.
  • Roll out very thin and spread on cloth to dry. It must not be the least bit sticky but not so dry that it will break or be brittle.
  • Prepare Meat Filling - The original recipe simply used chopped cooked meat. Our family version put the meat and browned onions through a meat grinder. I'm going to try using a food processor and roughly chop the meat and onions.
  • Add egg, salt and pepper to meat and onion mixture.
  • With knife, cut the dough in 2 inch squares.
  • Place a teaspoon of meat mixture on every square and then fold each into a triangle, pressing the edges together. Wet the edges with water or egg yolk if needed to get them to stick well.
  • Drop kreplach into boiling salted water or soup, and cook for 15 minutes.
  • Remove with slotted spoon and drain on paper towels. Refrigerate or freeze until ready to serve. (They could also be served immediately in hot soup).
  • Prior to serving, thaw (if frozen) and brush tops with oil, butter or schmaltz. Bake at 350 degrees for 30 minutes or until heated through (I'm totally guessing on the time since this was not in the cookbook notes, so monitor closely so the kreplach does not get browned on the tops).

3 eggs
2 cups flour
3/4 teaspoon salt
water (approx 3 tbsp)
1 lb cooked beef, chopped (such as roast beef or brisket)
2 onions, sliced and browned
1 egg
salt
pepper
olive oil (original recipe called for schmaltz, rendered chicken fat) or butter (original recipe called for schmaltz, rendered chicken fat)

More about "kreplach jewish ravioli or wontonswraps recipes"

HOMEMADE KREPLACH SHORTCUTS - JAMIE GELLER
Web Aug 22, 2018 Preparation 1. Lay 12 wonton wrappers over a cutting board or work surface. 2. Brush each wonton wrapper with oil and top with …
From jamiegeller.com
Cuisine Jewish Food, Ashkenazi
Category Appetizers
Servings 12
Total Time 30 mins
homemade-kreplach-shortcuts-jamie-geller image


EASY KREPLACH RECIPE WITH BEEF FILLING - ALL WAYS DELICIOUS
Web Jan 9, 2021 Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is …
From allwaysdelicious.com
4.7/5 (19)
Total Time 30 mins
Category Main Dish Recipes
Calories 372 per serving
  • Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
  • Add the beef to the skillet and cook, breaking up the meat with a spatula and stirring occasionally, until the meat is browned.
easy-kreplach-recipe-with-beef-filling-all-ways-delicious image


THESE JEWISH KREPLACH ARE MY BUBBE'S GREATEST CULINARY …
Web Feb 16, 2021 For the filling, combine 1 pound ground beef, ½ onion, finely chopped, ½ teaspoon Worcestershire sauce, ¼ teaspoon granulated …
From bonappetit.com
Author Hannah Selinger
these-jewish-kreplach-are-my-bubbes-greatest-culinary image


KREPLACH RECIPE: JEWISH DUMPLINGS YOU CAN MAKE AT …
Web Mar 7, 2017 Kreplach Recipe: Jewish Dumplings You Can Make at Home | The Nosher Yield 40-50 kreplach Email Sign Up Email Sign Up Get The Nosher in Your Inbox Love Jewish food? Sign up for The Nosher …
From myjewishlearning.com
kreplach-recipe-jewish-dumplings-you-can-make-at image


FRIED KREPLACH | KOSHER AND JEWISH RECIPES - THE JEWISH …
Web After filling the dough, let the kreplach dry on a plate or paper towels for about 1 hour. Boil water and add a little salt. Add the kreplach and cook for 15 to 20 minutes. Heat 1/4 to 1/2 cup vegetable oil in a large skillet on …
From thejewishkitchen.com
fried-kreplach-kosher-and-jewish-recipes-the-jewish image


SWEET POTATO AND MUSHROOM KREPLACH RECIPE - THE …
Web Jul 14, 2021 Make the Kreplach Dough Gather the ingredients. In a large bowl, whisk together the flour and salt. In a medium bowl, lightly beat the eggs, oil, and water. Make a well in the center of the flour and pour in the …
From thespruceeats.com
sweet-potato-and-mushroom-kreplach-recipe-the image


CLASSIC KREPLACH | RECIPES - KOSHER.COM
Web Make the Kreplach 1. When ready to make kreplach, bring a large pot of salted water to boil. 2. Combine beef, onion (if using), and pepper in a bowl and mix well. On a heavily floured surface or using a hand-cranked …
From kosher.com
classic-kreplach-recipes-koshercom image


HOW TO MAKE KREPLACH, TWO WAYS | THE NOSHER - MY …
Web Aug 12, 2021 Directions. 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 …
From myjewishlearning.com
how-to-make-kreplach-two-ways-the-nosher-my image


HOW TO MAKE KREPLACH (DOUGH AND FILLING) FROM SCRATCH
Web 1 ¼ cups warm water Filling Ingredients ½ lb (225 grams) ground beef 1 small onion Salt Pepper 1 egg 2 tbsp matzah meal or unflavored breadcrumbs Directions To make the dough, place the flour, salt, and …
From chabad.org
how-to-make-kreplach-dough-and-filling-from-scratch image


MEAT KREPLACH | MY JEWISH LEARNING
Web Ingredients. 2 cups all-purpose flour. 3/4 teaspoon salt. 2 Tablespoons water. 3 eggs. Salt and white pepper to taste. 1 egg. 1 small onion, chopped. 3/4 lb ground meat (at least …
From myjewishlearning.com


QUICK BAKE-FRIED KREPLACH FROM HEALTHY JEWISH COOKING BY STEVEN …
Web I raise my fork for kreplach. These triangular meat-filled dumplings are about the best thing you could find in a bowl of chicken broth or, deep-fried, they make a crackling crisp hors …
From app.ckbk.com


KREPLACH RECIPE - TRADITIONAL JEWISH SOUP DUMPLINGS WITH SHORTCUTS
Web Jamie Geller 41.2K subscribers Kreplach is our Jewish version of a stuffed dough. Just like dumplings, wontons, raviolis and samosas. It is a meat or potato filled dumpling …
From youtube.com


KREPLACH RECIPE - LOS ANGELES TIMES
Web Dec 21, 2005 This is one kreplach that will not scare young children. 1 ½ cups all-purpose flour 2 large eggs 1 tablespoon canola oil ⅛ teaspoon salt Semolina flour (for rolling out) …
From latimes.com


KREPLACH RECIPE - COOKIST.COM
Web Bring a pot of water to a boil, and season it with salt. To make the dough, beat the eggs, then whisk in the salt, water, and flour. Combine to form a supple, soft dough. Cut the …
From cookist.com


MEAT KREPLACH WITH A TWIST - CHICKEN SOUP, KREPLACH & MATZAH
Web To boil the kreplach, bring a pot of salted water to a boil. Drop several kreplach in, and boil for 4–5 minutes. Remove with a slotted spoon and let them drain. To fry the kreplach, …
From chabad.org


KREPLACH (JEWISH GROUND BEEF RAVIOLI) RECIPE - RECIPEZAZZ.COM
Web Step 3. While waiting for the dough to sit, make the meat filling. The original recipe simply used chopped cooked meat. Our family version put the meat and browned onions …
From recipezazz.com


JEWISH CUISINE : MY GRANDMOTHER'S RAVIOLI - COOKING …
Web Grandmother and math teacher Ruth Teig teaches Mo Rocca how to make classic Jewish cuisine. On the menu is kreplach (or Jewish ravioli) and Ruth's fluffy, modernized …
From cookingchanneltv.com


MEAT-STUFFED KREPLACH | JEWISH RECIPES | SBS FOOD
Web 1. To make the dough, in a food processor, combine the flour, eggs, salt, and 5 tablespoons water and pulse until the dough begins to come together in a ball.
From sbs.com.au


Related Search