Kreplach Jewish Ravioli Or Wontonswraps Recipes

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.

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).

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.

Steps:

• Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
• When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.