MEAT KREPLACH (JEWISH RAVIOLI)
When I moved out on my own, I asked for the family Kreplach recipe. My Mom ended up giving me her taped up 1954 Settlement Cookbook with handwritten notes in the margins, so I'm guessing a bit on this recipe. My grandmother would save the roast beef & brisket scraps in the freezer until she had enough, and then would make a batch of Kreplach and serve it as a side dish with dinner. It would also make a great appetizer. Imagine a meat ravioli with a slightly crispy noodle dough without any sauce. Many people also serve them in hot chicken soup (in this case it is a bit like a beef Chinese potsticker). I am totally guessing on yield and time since I have never actually made this myself, but will edit the recipe based on reviewer comments or when I make it myself.
Provided by karen
Categories Meat
Time 1h30m
Yield 24 kreplach, 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare Dough - Beat egg slightly, add salt, flour and enough water to make a stiff dough.
- Knead dough well, let stand covered for 30 minutes.
- Roll out very thin and spread on cloth to dry. It must not be the least bit sticky but not so dry that it will break or be brittle.
- Prepare Meat Filling - The original recipe simply used chopped cooked meat. Our family version put the meat and browned onions through a meat grinder. I'm going to try using a food processor and roughly chop the meat and onions.
- Add egg, salt and pepper to meat and onion mixture.
- With knife, cut the dough in 2 inch squares.
- Place a teaspoon of meat mixture on every square and then fold each into a triangle, pressing the edges together. Wet the edges with water or egg yolk if needed to get them to stick well.
- Drop kreplach into boiling salted water or soup, and cook for 15 minutes.
- Remove with slotted spoon and drain on paper towels. Refrigerate or freeze until ready to serve. (They could also be served immediately in hot soup).
- Prior to serving, thaw (if frozen) and brush tops with oil, butter or schmaltz. Bake at 350 degrees for 30 minutes or until heated through (I'm totally guessing on the time since this was not in the cookbook notes, so monitor closely so the kreplach does not get browned on the tops).
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Farwa Khan
[email protected]These meat kreplach were very good. The dough was light and fluffy, and the filling was flavorful and moist. I especially liked the combination of beef and lamb in the filling. I served them in a simple chicken broth, and they were the perfect comfor
manuel pilato
[email protected]I've made these meat kreplach several times now, and they're always a hit! The dough is light and fluffy, and the filling is savory and satisfying. I love that they can be served in so many different ways - in soup, as a main course, or even as an ap
Arslan Sadiq
[email protected]These meat kreplach were delicious! I loved the combination of beef and lamb in the filling, and the dough was perfectly tender. I served them in a simple chicken broth, and they were the perfect comfort food on a cold winter night.
AISHA Awees
[email protected]These meat kreplach were very good. The dough was light and fluffy, and the filling was flavorful and moist. I especially liked the combination of beef and lamb in the filling. I served them in a simple chicken broth, and they were the perfect comfor
Jeff Jaison
[email protected]I'm not a huge fan of kreplach, but I have to say, these meat kreplach were pretty darn good. The dough was light and fluffy, and the filling was flavorful and satisfying. I especially liked the addition of the sautéed onions and carrots. I served th
Nthambi Mutindi
[email protected]These meat kreplach were delicious! The dough was perfectly tender and the filling was flavorful and moist. I especially loved the combination of beef and lamb in the filling. I served them in a simple chicken broth, and they were the perfect comfort
Steph Cisse
[email protected]I've made these meat kreplach several times now, and they're always a crowd-pleaser. The dough is light and fluffy, and the filling is savory and satisfying. I love that they can be served in so many different ways - in soup, as a main course, or eve
Tiisetso Caroline Pholowa
[email protected]These meat kreplach were very good. The dough was light and fluffy, and the filling was flavorful and moist. I especially liked the combination of beef and lamb in the filling. I served them in a simple chicken broth, and they were the perfect comfor
Elynah Tmgr
[email protected]I made these meat kreplach for my family, and they were a huge hit! Everyone loved them, even my picky kids. The dough was easy to work with, and the filling was delicious. I especially liked the combination of beef and lamb in the filling. I served
Jayden Monroy
[email protected]I'm not a huge fan of kreplach, but I have to say, these meat kreplach were pretty darn good. The dough was light and fluffy, and the filling was flavorful and satisfying. I especially liked the addition of the sautéed onions and carrots. I served th
Janed
[email protected]These meat kreplach were delicious! The dough was perfectly tender and the filling was flavorful and moist. I especially loved the combination of beef and lamb in the filling. I served them in a simple chicken broth, and they were the perfect comfort
NaWaBzaDa 23
[email protected]I've made these meat kreplach several times now, and they're always a crowd-pleaser. The dough is light and fluffy, and the filling is savory and satisfying. I love that they can be served in so many different ways - in soup, as a main course, or eve
Boture Mohammad
[email protected]These meat kreplach were a hit! The dough was easy to work with and the filling was flavorful. I added a bit of extra garlic and onion to the filling, and it really took them to the next level. I served them in a simple chicken broth, and they were a