KREPLACH
I got this recipe from the New York Times. They are like potstickers.These are great, The recipe is Kosher but if you like you can add cheese to the filling, I have made them different ways. Add different veggies and cheeses and changing the meat in the filling once in awhile. This is the traditional Kosher recipe. These are very...
Provided by Monica Mullens
Categories Meat Appetizers
Time 3h
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. To Boil: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.)
- 8. To Deep Fry: Deep Fry in vegetable oil at 350 degrees until golden brown. Serve with Fried Onions.
- 9. To Pan Fry: 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. You can also add them from the raw state into simmering soups 8-10 minutes before you will serve the soup.
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Richard Levy
[email protected]I've made these kreplach a few times now, and they're always a hit. They're so easy to make, and they're always a crowd-pleaser.
Follower of Yeshua
[email protected]These are the best kreplach I've ever had! The dough is so light and fluffy, and the filling is so flavorful. I love that you can use any kind of meat or vegetable for the filling. I've made them with chicken, beef, and vegetables, and they're all de
Sushma Lama
[email protected]I made these kreplach for my family and they loved them! The dough was perfect and the filling was delicious. I will definitely be making these again.
Arlene R. Zepeda
[email protected]These kreplach were delicious! The dough was light and fluffy, and the filling was flavorful and juicy. I served them with a sour cream sauce and they were a hit. I will definitely be making these again.
GDTV ENT
[email protected]I've never made kreplach before, but this recipe was easy to follow. The dough was easy to work with and the filling was delicious. I cooked them in chicken broth and they were perfect. I will definitely be making these again.
Ronbenson Romy
[email protected]These kreplach were a bit more work than I expected, but they were worth it. The dough was a little sticky, but I was able to work with it. The filling was flavorful and the kreplach cooked evenly. I served them with a sour cream sauce and they were
Javon Alder
[email protected]I made these kreplach for my family and they loved them! The dough was perfect and the filling was delicious. I will definitely be making these again.
Abdiaziiz Ziyech
[email protected]These kreplach were delicious! The dough was light and fluffy, and the filling was flavorful and juicy. I served them with a sour cream sauce and they were a hit. I will definitely be making these again.
Luka Luka
[email protected]I've never made kreplach before, but this recipe was easy to follow. The dough was easy to work with and the filling was delicious. I cooked them in chicken broth and they were perfect. I will definitely be making these again.
White 444 Gaming
[email protected]These kreplach were a bit more work than I expected, but they were worth it. The dough was a little sticky, but I was able to work with it. The filling was flavorful and the kreplach cooked evenly. I served them with a sour cream sauce and they were
Cherish King
[email protected]I made these kreplach for my family and they loved them! The dough was perfect and the filling was delicious. I will definitely be making these again.
Jeani Akther
[email protected]These kreplach were delicious! The dough was light and fluffy, and the filling was flavorful and juicy. I served them with a sour cream sauce and they were a hit. I will definitely be making these again.
Rahman Baig
[email protected]I've never made kreplach before, but this recipe was easy to follow. The dough was easy to work with and the filling was delicious. I cooked them in chicken broth and they were perfect. I will definitely be making these again.
Abdula Kahlown
[email protected]These kreplach were a bit more work than I expected, but they were worth it. The dough was a little sticky, but I was able to work with it. The filling was flavorful and the kreplach cooked evenly. I served them with a sour cream sauce and they were
Nomi 123
[email protected]I made these kreplach for my family and they loved them! The dough was perfect and the filling was delicious. I will definitely be making these again.
Babar Javed
[email protected]I'm not a big fan of kreplach, but I tried this recipe and I was pleasantly surprised. The dough was light and fluffy, and the filling was flavorful and juicy. I would definitely make these again.
Aimee Butt
[email protected]I've made kreplach before, but this recipe is by far the best. The dough is so easy to work with and the filling is delicious. I love that you can use any kind of meat or vegetable for the filling.
Siyel B
[email protected]These kreplach were a hit at my dinner party! The filling was flavorful and the dough was cooked perfectly. I will definitely be making these again.