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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Akhi Taher
[email protected]These kreplach were delicious! I made them for my family and they loved them. The recipe was easy to follow and the results were amazing.
skd sujon
[email protected]Kreplach are one of my favorite Jewish foods. This recipe is the best I've tried.
Zilfa Mengane
[email protected]These kreplach were a disappointment. The dough was too thick and the filling was bland.
MD shadin Khan
[email protected]I've never had kreplach before, but I really enjoyed this recipe. The kreplach were light and fluffy, and the filling was flavorful.
Nwafor Chibueze
[email protected]The kreplach were a bit too salty for my taste, but overall they were still good.
Sirf Tum jt
[email protected]The kreplach were easy to make and delicious. I will definitely be making them again.
Md Mostak Ahmed
[email protected]These kreplach were amazing! Definitely a new favorite.
Bikash Aryal
[email protected]I'm not a fan of kreplach, but I thought this recipe was pretty good.
Youtabe LiZo
[email protected]These kreplach were a bit too bland for my taste.
Sue Greth
[email protected]Kreplach are one of my favorite comfort foods. This recipe is easy to follow and the results are always delicious.
Updik Axmed
[email protected]These kreplach were delicious! The dough was light and fluffy, and the filling was savory and flavorful.
Nompilo Mabaso
[email protected]I followed the recipe exactly, but my kreplach didn't turn out as good as I hoped. The dough was too thick and the filling was bland.
Affan Hossain
[email protected]The kreplach were a bit too chewy for my taste, but the filling was very flavorful.
Mahoro Fororance
[email protected]These kreplach were easy to make and so delicious! I used a store-bought dough to save time, and they still turned out perfectly.
IsIs Haynes
[email protected]I've made this recipe several times and it always turns out great. The kreplach are delicious and freeze well, so I can always have them on hand for a quick and easy meal.
Chelsea Gillott
[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.