Kreplach Jewish Ravioli 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:

• 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

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.

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:

• 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).