Kreplach
Recipe: #19648
June 20, 2015
Categories: Beef, Roast Beef, Beef Chuck, Jewish, No Eggs, Non-Dairy, Kosher Meat more
"This was chias this is Joan Nathan's version. alot of work, review from old place Pearl, may she rest in peace, would be 103 years old now. She was born in eastern Poland (Galitcia) and came to the USA as a young woman. No way did she ever use chopmeat for kreplach. As this receipe states in direction #7 a course grind is imperative to give the correct texture. She used a hand grinder attached to the side of the table. Only difference she cut the dough with a glass into rounds--(yartziet-memorial candle glass- which we used as juice glasses in my house.) She also folded the rounds in half as they were pretty well stuffed. Go Chia!!"
Original is 70 servings
Ingredients
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- DOUGH
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Nutritional
- Serving Size: 1 (32.6 g)
- Calories 80.5
- Total Fat - 4.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 13 mg
- Sodium - 110.1 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.3 g
- Protein - 4.2 g
- Calcium - 5.3 mg
- Iron - 0.5 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.
Step 2
Dough: Mix the oil, salt and water in a bowl.
Step 3
Gradually stir in the flour until a medium soft dough is formed.
Step 4
Place on a floured board.
Step 5
Knead until the dough is smooth and soft.
Step 6
A food processor will work fine for this.
Step 7
Cut the dough into 3 portions.
Step 8
Roll each piece into a rectangle about 1/8- inch thick.
Step 9
Cut into 2- inch squares.
Step 10
Fill each square with about 1 teaspoon of the meat mixture.
Step 11
Dipping your hands in flour, fold over into a triangle, and then crimp closed.
Step 12
Join the two ends together like a little ring, as with tortellini or wontons.
Step 13
Repeat with the rest of the dough.
Step 14
If you like, you can freeze the kreplach at this point.
Step 15
Place on a cookie sheet in a single layer and freeze.
Step 16
Transfer to plastic freezer bags.
Step 17
Otherwise, refrigerate until ready to use.
Step 18
To cook the kreplach, bring about 10 cups of water to a boil in a big pot.
Step 19
Add salt and about 20 kreplach at a time.
Step 20
When the kreplach have risen to the top, cook for another 5 minutes (al dente).
Step 21
Remove with a strainer into a bowl filled with chicken soup.
Tips & Variations
No special items needed.
0 Reviews
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