FRIED MEAT KREPLACH
Provided by Alex Witchel
Categories dinner, appetizer
Time 1h45m
Yield About 2 dozen
Number Of Ingredients 10
Steps:
- For filling: In a small skillet, heat oil over medium heat. Add onion, and sauté until well browned, 6 to 8 minutes. Toward end of cooking add garlic, and stir well.
- Add beef, breaking it up well with side of wooden spoon. Sauté until it has lost its raw color. Season with salt and freshly ground pepper, and sauté another 2 minutes. Remove from heat and let cool.
- For dough: Mound flour on a wooden board (or in a large mixing bowl). Make a well in center. Break eggs into well, then add 2 tablespoons lukewarm water. With a fork, beat eggs and water together, incorporating a bit of the flour. As liquids blend, continue to push flour into well. Drizzle in 2 more tablespoons water, one at a time, or as needed to make a cohesive dough.
- When dough is well blended, mix it by hand, then begin to knead it on a flat surface. With a bench scraper, turn dough and press it with your fingertips, then knead a few strokes again. The dough should remain slightly sticky but become smooth and elastic; if dough is very sticky, lightly sprinkle work surface with flour. Form dough into a ball and let rest on the board, covered with a bowl or a piece of plastic wrap, for 30 minutes.
- Using half the dough at a time, and keeping other half covered, roll out very thin on floured board. You may need to stretch as you roll. Alternately, use a crank-handled pasta machine on thinnest or near thinnest setting.
- To fill and shape kreplach, cut rolled dough into 3-inch squares. Put 1 rounded teaspoon of filling in center of each square. With a brush or a finger, moisten edges of squares with water. Fold dough from corner to corner, forming a triangle, and seal carefully.
- To cook kreplach, bring a large pot of well-salted water to a boil over high heat. Working in batches, if necessary, add kreplach -- do not crowd pot -- and boil until dough is cooked and tender to taste, 6 to 8 minutes. Drain and cool. (Kreplach can be frozen at this point. To use, thaw in refrigerator or at room temperature.)
- Place a large skillet over medium-high heat and add about 1/8-inch vegetable oil. When oil is shimmering, add boiled kreplach and fry until well browned and crispy on both sides. Serve hot, accompanied by applesauce, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams
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
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).
CHICKEN KREPLACH SOUP
Kreplach are dumplings that go swimming in Jewish chicken soup. They originated in Eastern Europe and can be filled with ground or chopped meat or veggies. I grew up watching my dad eat them at our local deli, but as a kid I always preferred matzo balls (the other, more famous Jewish soup dumpling) so it wasn't actually until recently that I realized the true magic of kreplach. While most kreplach are on the smaller side, I like my kreplach BIG with thick, chewy dough.
Provided by Molly Yeh
Time 3h50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the soup base: Combine the chicken, onion, carrot chunks, celery chunks, parsnip chunks, garlic, dill, thyme, bay leaves and peppercorns in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a simmer, then simmer until the chicken is very tender, about 1 1/2 hours. Let cool, then strain the broth (you should have about 3 1/2 quarts). Shred the chicken into a medium bowl, discarding the skin and bones. (You'll have 2 to 2 1/2 cups chicken meat.)
- For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling.
- For the filling, heat the olive oil in a medium skillet over medium low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest and nutmeg. Season with salt and pepper and mix well.
- Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!)
- Heat the stock over medium heat and add the diced carrot, celery and parsnip. Simmer until just tender, about 15 minutes. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill.
KREPLACH
This is from a kosher website. This is a recipe I've been making for the last couple of years for Yom Kippur. It can also be made for the seventh day of Sukkot commonly known to jews as Hashanah Rabba or on Purim. I had to increase the amount of flour in the second year I made these because in the first year the 2 cups were not enough. Also, even though you it calls for either fresh or leftover meat, ground chicken has also proven to be very good as my family found out. We made extra for my brother in law and he only eats chicken.
Provided by Studentchef
Categories Meat
Time 35m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- For the dough:.
- Process flour, salt, eggs in food processor with the metal blade.
- With the machine running, add water. The mixture needs to form a ball. (My mother and I do this the old fashioned way without the aid of a food processor).
- Knead for 30 seconds, adding either more water or more flour to get correct consistency. Wrap dough in plastic while preparing meat.
- For the meat filling:.
- If you are using raw meat, cook it with onion and garlic in frying pan. Otherwise cook onion and garlic in small amount of oil.
- Put cooked meat, onion and garlic in food processor and process until just smooth. Add egg, salt and pepper.
- Divide the dough into 2 or 3 parts so that it does not dry out while filling.
- Roll each portion into a very thin rectangle and cut int 3 inch squares. On each square, put a tablespoon or so of filling, and close into a triangle, wetting the edges and pressing them tightly.
- To cook the kreplach, bring a large pot of salted water to a rolling boil. Drop the kreplach into the water and simmer for 15 minutes. Drain well.
- Serve in traditional chicken soup. The parboiled kreplach can be frozen or refrigerated before using.
Nutrition Facts : Calories 79.2, Fat 2.9, SaturatedFat 1.1, Cholesterol 28.9, Sodium 56.3, Carbohydrate 8.4, Fiber 0.3, Sugar 0.2, Protein 4.6
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.
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.
More about "meat kreplach recipes"
TRADITIONAL MEAT KREPLACH FILLING - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish FoodEstimated Reading Time 50 secsServings 3Total Time 3 hrs 5 mins
- Seal tightly and bake for 3 hours. Remove from oven and allow meat to cool, while still covered.
MEAT KREPLACH-JEWISH COMFORT FOOD - EATS BY THE BEACH
From eatsbythebeach.com
Cuisine JewishCategory Main DishServings 24Total Time 1 hr 40 mins
- In a large skillet over medium-high heat, saute the ground beef and grated onion until just cooked through, breaking up the meat with your spoon. Drain off any excess fat. Sprinkle in the allspice, salt, and pepper. Stir well to combine.
EASY KREPLACH RECIPE WITH BEEF FILLING - ALL WAYS DELICIOUS
From allwaysdelicious.com
Estimated Reading Time 7 mins
- 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.
MEAT KREPLACH | MY JEWISH LEARNING
From myjewishlearning.com
Author Joan NathanEstimated Reading Time 1 minCategory Appetizer
VEGETARIAN BEEF AND ONION KREPLACH RECIPE
From livestrong.com
THESE MEAT KREPLACH ARE JUST THE BEST - BETWEEN …
From betweencarpools.com
3-INGREDIENT KREPLACH DOUGH - JAMIE GELLER
From jamiegeller.com
KREPLACH | TRADITIONAL DUMPLINGS FROM ISRAEL - TASTEATLAS
From tasteatlas.com
KREPLACH - WIKIPEDIA
From en.wikipedia.org
KREPLACH RECIPE: JEWISH DUMPLINGS YOU CAN MAKE AT …
From myjewishlearning.com
CLASSIC KREPLACH | RECIPE - KOSHER.COM
From kosher.com
EASY BEEF KREPLACH (PURIM DUMPLINGS) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TRADITIONAL BEEF-FILLED KREPLACH FOR THE HIGH HOLIDAYS
From westoftheloop.com
FRIED MEAT KREPLACH AND OTHER FORGOTTEN RECIPES FROM THE NY
From thekitchn.com
EASTERN EUROPEAN KREPLACH - REFORM JUDAISM
From reformjudaism.org
THESE JEWISH KREPLACH ARE MY BUBBE'S GREATEST CULINARY ... - BON …
From bonappetit.com
MEAT KREPLACH — RONNIE FEIN
From ronniefein.com
MEAT KREPLACH — KOSHER RECIPES — RONNIE FEIN
From ronniefein.com
KREPLACH: RECREATING A FAVORITE HOMETOWN FOOD - FOOD …
From foodmemoryproject.com
MEAT KREPLACH MADE EASY | COOKING VIDEOS - KOSHER.COM
From kosher.com
MOVE OVER, MATZO BALLS. HERE COME KREPLACH, THE METAPHYSICAL …
From tabletmag.com
HOMEMADE CHICKEN KREPLACH - STEP-BY-STEP TUTORIAL
From toriavey.com
KREPLACH RECIPE - COOKIST
From cookist.com
MEAT KREPLACH MADE EASY
From yussiweisz.com
A KREPLACH RECIPE THAT'S WORTH THE WORK | JEWISH WOMEN'S ARCHIVE
From jwa.org
A FIFTH GENERATION THANKSGIVING KREPLACH TRADITION - JEWISH FOOD …
From jewishfoodsociety.org
MEAT KREPLACH MADE EASY - YOUTUBE
From youtube.com
CHICKEN-STUFFED KREPLACH - WEST OF THE LOOP
From westoftheloop.com
WHY PEOPLE EAT KREPLACH FOR PURIM - MASHED
From mashed.com
MEAT KREPLACH MADE EASY – FASTEASYFOODS
From fasteasyfoods.com
MEAT KREPLACH | FOOD, JEWISH CUISINE, RECIPES
From pinterest.ca
WHAT ARE KREPLACH? - DELIGHTED COOKING
From delightedcooking.com
KREPLACH MEAT FILLING - FOODS AND DIET
From foodsanddiet.com
CRISPY FRIED KREPLACH IS ONE OF THE BEST THINGS MY HUSBAND MAKES
From simmerandsauce.com
MEAT KREPLACH WITH A TWIST - CHICKEN SOUP, KREPLACH & MATZAH …
From chabad.org
MEAT KREPLACH | DINNER AT SHEILA'S
From dinneratsheilas.com
MEAT KREPLACH | MY JEWISH LEARNING | RECIPE IN 2022 | RECIPES, …
From pinterest.com
MEAT KREPLACH – KVELLER
From kveller.com
FRIED KREPLACH | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
MEAT-STUFFED KREPLACH | JEWISH RECIPES | SBS FOOD
From sbs.com.au
KREPLACH RECIPE – KITCHENOFLOVE.ORG
From kitchenoflove.org
HOW TO MAKE KREPLACH (DOUGH AND FILLING) FROM SCRATCH
From chabad.org
You'll also love