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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hamad Khan
khan-h@yahoo.comOverall, I thought these kreplach were pretty good. They were easy to make and they tasted great.
Dennett B
b.d60@gmail.comThese kreplach were a bit too salty for my taste. I think I'll reduce the amount of salt next time.
John Christopher
c@yahoo.comI'm so glad I found this recipe. Kreplach is one of my favorite dishes and now I can make it at home.
Sakib Mollah
mollah_s8@aol.comThese kreplach were a bit more work to make than I expected, but they were definitely worth it. They were so delicious and everyone loved them.
Allen Fitzpatrick
f@gmail.comI followed the recipe exactly and the kreplach turned out perfectly. They were so delicious and everyone at my dinner party loved them.
Amar Jibon
aj@aol.comI'm not a huge fan of kreplach, but I have to admit that these were pretty good. The dough was light and fluffy and the filling was very flavorful.
Tanjim Khan
k45@yahoo.comI made these kreplach for my Passover seder and they were a huge success. Everyone loved them!
Allen Ackerley
a_allen@hotmail.comThese kreplach were the perfect addition to my chicken soup. They were so flavorful and satisfying.
Joseph Rojas
j.r35@yahoo.comI love that this recipe uses wonton wrappers. It makes the kreplach so much easier to make.
Naeem Bashier
n@hotmail.comI've been making kreplach for years and this recipe is one of my favorites. It's always a hit with my family and friends.
Jarvin Taiwerisou
j.t87@hotmail.frI'm a beginner cook and I found this recipe to be very easy to follow. The kreplach turned out great!
M ikram Rind
m-i7@gmail.comThe kreplach were good, but I found the filling to be a bit bland. I think I'll add more herbs and spices next time.
Yuri
yuri@yahoo.comI was a bit hesitant to try making kreplach, but I'm so glad I did. They were easier to make than I thought and they turned out amazing!
Dreamhouse
dreamhouse@yahoo.comI'm not Jewish, but I love kreplach. They're such a delicious and unique dish.
Priscilla Hill
priscilla-h7@hotmail.comI've made kreplach before, but this recipe was by far the best. The dough was perfect and the filling was so flavorful.
Bryan Kane
kane.b12@gmail.comThese kreplach were a hit at my Hanukkah party! They were so delicious and everyone loved them!