Best 4 Meat Kreplach Jewish Ravioli Recipes
Introducing Kreplach, the delightful Jewish ravioli that has tantalized taste buds for generations. These delectable treats are a staple in many Jewish households, especially during holidays like Purim and Passover. Kreplach are essentially pockets of dough filled with a savory mixture of ground meat, onions, and spices, then lovingly simmered in a rich broth. The result is a symphony of flavors and textures that will transport you to culinary heaven.
Our article features three distinct recipes to cater to your diverse preferences. The first recipe presents the classic meat kreplach, a time-honored dish that embodies the essence of Jewish culinary heritage. For those seeking a vegetarian alternative, the vegetable kreplach recipe offers a vibrant medley of fresh vegetables, herbs, and spices, all wrapped in a tender dough. Lastly, the creative cheese kreplach recipe delights with a luscious filling of creamy cheese, perfectly complemented by a flavorful broth.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can recreate these culinary masterpieces in their own kitchens. From the preparation of the dough to the assembly and cooking of the kreplach, we guide you through the process with precision and clarity.
So, prepare to embark on a culinary adventure as you explore the realm of kreplach. Whether you're a seasoned cook or just starting your culinary journey, these recipes will empower you to create dishes that will impress and delight your loved ones. Get ready to savor the magic of kreplach, a testament to the enduring legacy of Jewish cuisine.
KREPLACH (JEWISH RAVIOLI)
Now that I'm back in Australia, I really miss the yummy Jewish food I used to eat at The Bagel in Chicago. I looked on 'Zaar for a Kreplach recipe & my search didn't give me anything. I looked on the Net & this is what I found. It sounds authentic... I'll post any comments once I make it. The prep time is approximate. Note: instead of making noodles from scratch, buy Won-Ton skins
Provided by MrsSPheonix
Categories Meat
Time 32m
Yield 5 serving(s)
Number Of Ingredients 7
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.
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 (JEWISH RAVIOLI OR WONTONS/WRAPS)
Growing up I ate kreplach, a soft pasta with a meat filling, served in chicken soup. My late husband's grandmother also boiled them first, but sometimes also baked them on a greased pan making them a crisp finger food, served as an appetizer or side accompaniment to the soup. I'd like to point out that both fillings ingredients...
Provided by Helaine Norman
Categories Other Side Dishes
Time 1h55m
Number Of Ingredients 18
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.
KREPLACH
This is a traditional Jewish dish and an old family recipe from my Hungarian grandmother. You can choose to boil or fry them. I like to fry them. They are soooo delicious. Cooking time is for frying.
Provided by jordana sarrell
Categories European
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- To Make Dough: Combine flour, salt and oil.
- In a separate bowl beat egg yolks, water, and baking powder.
- Add to flour mixture.
- Knead dough until it is smooth.
- Roll out on a flour covered board.
- With a glass or cup that is about 3 inches in diameter, press and cut dough into circles.
- Filling: Saute onion. Then brown the meat about 5 minutes. Remove and cool.
- After meat and onion mix is cooled, add salt, pepper, garlic powder, paprika, egg, and bread crumbs and mix well.
- Add 1 tablespoon of filling on a dough circle.
- Fold dough over meat mixture into dumpling like triangles.
- Moisten the edges of the dough with top of finger dipped in cold water to keep seams closed.
- Boil for 20 minutes until they float to top and serve in soup or as a sidedish. Or fry until golden brown and serve as sidedish.
Nutrition Facts : Calories 140.8, Fat 5.9, SaturatedFat 1, Cholesterol 49.1, Sodium 546.6, Carbohydrate 18.3, Fiber 0.9, Sugar 0.6, Protein 3.4
Tips:
- Choose the right meat. For the best flavor, use a combination of ground beef and ground veal. You can also use all beef or all veal, but the combination of the two meats gives the kreplach a more complex flavor.
- Season the meat well. Use a variety of spices to season the meat, such as salt, pepper, garlic powder, onion powder, and paprika. You can also add fresh herbs, such as parsley, dill, or thyme.
- Don't overmix the meat. Overmixing the meat will make it tough. Mix the meat just until it is combined.
- Use a variety of vegetables. You can use any vegetables you like in your kreplach, but some popular choices include carrots, celery, onions, and potatoes. You can also add fresh herbs, such as parsley, dill, or thyme.
- Roll the kreplach thinly. The thinner you roll the kreplach, the more delicate they will be. Use a pasta roller or a rolling pin to roll the dough out to a thickness of about 1/8 inch.
- Seal the kreplach well. To prevent the kreplach from opening up while they are cooking, make sure to seal them well. You can do this by pressing the edges of the dough together with a fork or by using a kreplach maker.
- Cook the kreplach in a flavorful broth. The broth that you cook the kreplach in will add flavor to the dish. Use a chicken broth, beef broth, or vegetable broth, or a combination of the three.
- Serve the kreplach hot. Kreplach are best served hot, right out of the pot. You can serve them as a main course or as a side dish.
Conclusion:
Kreplach are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a special occasion or a weeknight meal. With a little planning and effort, you can make kreplach that are sure to impress your family and friends.
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