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
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Shishir 123
[email protected]Overall, I highly recommend this kreplach recipe. It's easy to make, delicious, and a great way to save money and time. Whether you're a beginner cook or a seasoned pro, I'm sure you'll love this recipe.
Akram Pardesi
[email protected]One of the things I love about this recipe is how easy it is to clean up. The dough is easy to work with and doesn't require any special tools. And the kreplach themselves are boiled, so there's no need to worry about frying or baking.
Lemon Lime
[email protected]Kreplach is a special occasion food for me. I only make them for holidays and special events. They're a delicious and festive way to celebrate with family and friends.
Kalpana Tamang
[email protected]Kreplach is a versatile dish that can be served in many different ways. I love them in chicken soup, but they're also delicious pan-fried or baked. They can also be filled with a variety of different fillings, so there's something for everyone.
Chander Rohail
[email protected]Kreplach is a family favorite in our house. We make them every year for Passover, and they're always a hit. The kids love the chewy dough and the savory filling. I love that they're a delicious and traditional Jewish food.
Javed Shah
[email protected]This recipe is very budget-friendly. I was able to make a large batch of kreplach for a fraction of the cost of buying them pre-made. It's a great way to save money and still enjoy delicious homemade food.
J Ru
[email protected]I love this recipe because it can be made ahead of time. I usually make a big batch of kreplach on the weekend and then freeze them. When I'm ready to serve them, I simply boil them for a few minutes and they're ready to go. It's a great way to save
Abas Nick
[email protected]This was my first time making kreplach, and I was pleasantly surprised at how easy it was. The instructions were clear and easy to follow, and the kreplach turned out perfectly. They were a delicious and satisfying addition to my chicken soup.
Sandra Velasquez
[email protected]These kreplach were a hit at my recent dinner party. I made a double batch, and they were all gone in no time. Everyone raved about the delicious filling and the light and fluffy dough. I will definitely be making them again for my next party.
Mosa Ibrahim
[email protected]I got creative with the filling and added some chopped mushrooms and spinach. It gave the kreplach a more colorful and flavorful filling. I also served them with a dollop of sour cream and a sprinkle of fresh dill. It was a delicious and unique take
Abdullah Meheraj
[email protected]I made a few healthy substitutions to this recipe. I used whole wheat flour instead of all-purpose flour, and I replaced half of the ground beef with ground turkey. The kreplach were still delicious, and they were a healthier option for my family.
L Wilkins
[email protected]I love spicy food, so I added a pinch of cayenne pepper to the filling. It gave the kreplach a nice little kick without being overpowering. I also used a combination of ground beef and ground lamb, which gave the filling a richer flavor.
LADY TROUBLEZ
[email protected]These kreplach were the perfect addition to my homemade chicken soup. They were light and fluffy, and they absorbed the delicious flavors of the broth. I also loved the delicate flavor of the filling. Overall, this is a fantastic recipe for kreplach.
Pauls Smiltnieks
[email protected]As a busy mom, I appreciate recipes that are quick and easy to make. This kreplach recipe fit the bill perfectly. I was able to prepare the dough and filling in advance, and then simply assemble and cook the kreplach when I was ready to serve them. T
Fazzani Yassine
[email protected]The kreplach were bursting with flavor! The combination of beef, onion, and spices created a savory and satisfying filling. I particularly enjoyed the hint of sweetness from the carrots. The dough was also perfectly cooked, with a nice chewy texture.
Bentley TycooN
[email protected]As a beginner in the kitchen, I found this kreplach recipe to be easy to follow and very rewarding. The kreplach came out beautifully, and they were a big hit with my dinner guests. I will definitely be making them again!
Timothy Chien
[email protected]These kreplach were absolutely delicious! I followed the recipe exactly, and they turned out perfect. The dough was light and fluffy, and the filling was savory and satisfying. I served them in chicken soup, and they were a hit with my family.
Gj 8hg
[email protected]Making kreplach was a delightful experience! The dough was easy to work with, and the filling was flavorful and aromatic. I added a bit of garlic and onion powder to the filling, which gave it an extra depth of flavor. The kreplach cooked beautifully