How To make Kreplach Fillings
1 tb Fat
1/2 lb Ground beef
1/2 c Minced onions
3/4 ts Salt
1/4 ts Pepper
Kreplach Fillings From the Art of Jewish Cooking by Jennie Grossinger: ***FILLINGS FOR KREPLACH*** *Meat: Heat the fat (I use oil) in a skillet and cook the meat and onions in it for 10 minutes, stirring frequently. Add the salt and pepper. Cool before placing in squares of dough. *Kasha: 1 cup minced onions 3 tablespoons chicken fat or butter (depending on whether you are serving a meat or dairy dish) 1 1/2 cups cooked kasha 1/4 teaspoon pepper
Lightly brown the onion in the fat or butter. Stir in the kasha and pepper. *Cheese-Potato: 1/2 cup minced onions 3 tablespoons butter 1 1/2 cups mashed potatoes 1/2 cup pot cheese 1 teaspoon salt 1/8 teaspoon pepper 1 egg Sour cream Lightly brown the onions in the butter. Add the potatoes, cheese, salt, pepper and egg, beating until smooth. Serve with sour cream. *Chicken: 1 1/2 cups ground cooked chicken 4 tablespoons browned minced onions 1 egg yolk 3/4 teaspoon salt 1 Dash pepper 1 tablespoon minced parsley Blend all the ingredients together. *Chicken liver: 1/2 pound chicken livers 1/2 cup minced onions 2 tablespoons chicken fat 2 hard-cooked egg yolks 1 teaspoon salt 1/8 teaspoon pepper Cook the livers and onions in the fat for 10 minutes, mixing frequently. Grind or chop the livers, onions, eggs, salt and pepper. Cool before placing in squares of dough. ***ENJOY!!!***
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Season of Reveling: Kreplach-Making Video
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We continue celebrating Sukkot in the Revels Book of Days! Reveler Meg Siritzky rejoins us to show how to make delicious kreplach — a savory harvest dumpling enjoyed during this holiday! Watch the video and visit our website to download the recipe:
How to make Kreplach - This is Where I Leave you movie
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Kreplach
Enjoy our delicious family recipe for Kreplach! 4 generations and counting have loved this meat filled dumpling. The process can be broken up over a few days.
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How to Make the Best Homemade Kreplach
Kreplach, or Jewish dumplings, are beloved and delicious. Think they are too much work? Think again. These dumplings are the perfect addition to your chicken soup.
Traditional Jewish Kreplach (aka Dumplings or Pierogi)
INGREDIENTS:
Dough:
4 cups Flour
1.5 cups Boiling water
2 tbsp. Olive oil
2 tsp. Salt
Filling:
50 g Butter
1 kg Potatoes
1 Large onion
2 tsp. Salt
1 tsp. Black pepper
Topping:
2-3 large Onions
1/4 cup Vegetable oil.
INSTRUCTIONS:
Dough:
1. Mix all ingredients.
2. Knead.
3. Form a ball, cover with damp cloth and let rest for 2 hours.
4. After 2 hours, cut into 4 even pieces and roll into smooth balls.
5. Form a ring from each 1/4 of the dough amount. Forming a ring will help you create 16 even kreplach envelopes.
6. Cover with damp cloth and let rest for 20 minutes.
7. Cut the ring in the middle into two dough cylinders.
8. Cut dough cylinders into 16 even bits.
9. Place one dough bit on its cut face. This is very important because the cut face is round and will determine the final shape of the kreplach's envelope. If you place the dough on its side, the final result will be rectangular because a cylinder is rectangular when placed in it's side.
10. Flatten dough bit with your palm trying to keep it as round as possible. Remember that what ever initial shape you get, will also be the final shape of the envelope.
11. Flatten with rolling pin in the following order: lifting, turning, rolling - replete until you have an envelope with an even thickness and shape.
Filling:
1. Melt butter.
2. Sweat onions to a light golden color.
3. Add Potatoes.
4. Caramelize potatoes & onion until nicely brown.
5. Mash the potatoes.
6. Let cool down before filling the kreplach.
Topping:
1. Finely dice the onions.
2. Dice onions.
3. Sweat onions in vegetable oil until golden brown.
FINAL PREPARATIONS:
1. Place one dough envelope in your palm.
2. Take 1 tsp. full of potato filling and place in middle of envelope.
3. Fold envelope in the middle and seal the edges with your fingers by pressing both envelope sides together. Make sure the seal is tight.
4. Take both ends of the envelope, turn them to the back of the kreplach and press them together so they stick.
5. Boil water in a large pot.
6. Place each kreplach in the boiling pot.
7. The kreplach are ready 2 minutes after they've start to float.
8. Take kreplach out, strain and let cool as rapidly as possible so they will not stick to each other.
9. Cover in a thick layer of caramelized onions or put in a boiling soup and serve.
10. Enjoy!
TIPS FOR CHAMPIONS:
1. Using boiling water for the dough will allow only a small amount of the gluten matrix to form. This will create a softer dough that is easier to work with.
2. Use 1/2 cup of heavy cream with an extra creamy potato filling.
3. Placing the kreplach in caramelize onions (and their oil) right after pulling them from the boiling pot can help prevent them from sticking to each other.