FRIED MEAT KREPLACH
Provided by Alex Witchel
Categories dinner, appetizer
Time 1h45m
Yield About 2 dozen
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- To cook kreplach, 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.)
- 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. Serve hot, accompanied by applesauce, if desired.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams
FRIED. KREPLACH
Steps:
- In a large bowl, lightly beat 2 eggs and add 1/2 tsp. salt and 1/4 cup water. Slowly add the flour and mix gently, kneading as you go. Dough should be smooth, but not too dry. Add a little water if needed. Let rest in bowl, uncovered, for 30 minutes. While the dough is resting prepare the filling.
- If using cooked brisket, just fill the dough with 1 tbsp. of brisket. Fold over the shape and press the edges down. If using uncooked brisket or uncooked ground beef, do the following: Heat chicken fat (or oil) in a large skillet and add the onions, 1/2 tsp. salt, and pepper. In a medium bowl, mix the beef with the egg and add to the skillet. Cook until meat is fully cooked. Let the meat mixture cool before filling the dough.
- On a floured board, roll out the dough. Cut into 3 inch squares or circles, using a drinking glass or biscuit cutter, or cut into triangles. Fill each shape with 1 tbsp. of the meat mixture and cover each by pulling the dough over the filling and pressing down on the edges.
- After filling the dough, let the kreplach dry on a plate or paper towels for about 1 hour. Boil water and add a little salt. Add the kreplach and cook for 15 to 20 minutes.
- Heat 1/4 to 1/2 cup vegetable oil in a large skillet on medium heat. Fry kreplach for 3 minutes per side until golden brown. Watch to make sure they don't burn. Let kreplach drain on paper towels to absorb excess oil.
- In a small bowl, mix apricot preserves with 1-2 tsp. of Dijon mustard. Mix well. Taste and add more or less mustard to your liking (you are looking for a sweet/sour balance). Serve with fried kreplach.
FRIED ONION AND CHICKEN KREPLACH
Here the onions are salted first to draw out the moisture and then fried. If you are pressed for time or don't want to bother, omit the soaking and fry the onions a little longer over medium heat. Using a high proportion of savory fried onions to the chicken ensures that the filling for the kreplach won't be dry - even if the chicken left its flavor in the soup pot. "Jewish Holiday Cooking" by Jayne Cohen - a beautiful book, which was given to me by a nun who ate here one year during the High HolyDays. Chilling times & cooling times included. Submitted on September 2, 2008 in preparation of Rosh Hashonah meals.
Provided by Manami
Categories Clear Soup
Time 3h20m
Yield 30 Kreplach
Number Of Ingredients 10
Steps:
- Separate the onions into rings.
- To draw out the moisture, toss in a bowl with 1 1/2 teaspoons salt; set aside for about 20 minutes, stirring from time to time.
- Then place the onions between sheets of paper towelling, pressing down to soak up as much onion water as possible.
- Meanwhile, prepare the chicken: roughly shred it (preferably using your fingers, so you can find little bits of gristle or bone) and place in a bowl.
- If the chicken is very dry - usually the case if you are using chicken left over from soup - spoon some broth over it, mix well, and let it drink in the liquid for at least 15 minutes.
- Heat the oil in a large heavy skillet over med-high heat; add the onion, and keep tossing with a spatula as they soften and begin to golden.
- Stir in the garli and continue cooking and turning, until the mixture is a deep caramel color, but before it turns crispy, about 5 minutes.
- Stir the onions into the chicken and let cool slightly,
- Add the egg, dill, and salt and pepper to taste.
- Refrigerate the mixture for at least an hour.
- Fill and trim the kreplach using about 1 heaping teaspoon of filling per krepl, folding into a tight triangle, and sealing with the egg wash.
- Poach the kreplach, in a large wide pot, bring at least 5 qts of lightly salted water to boil.
- Slip in the kreplach, one by one, being careful not to overcrowd the pot (if necessary cook in batches).
- Lower the temperature slightly (the kreplach might explode if the water is boiling furiously) and poach until tender - 3-5 minutes (exact time will vary on the brand of wonton wrappers used).
- Lift out the kreplach, a few at a time with a large skimmer, gently shaking the skimmer so the water drains back into the pot (they are too fragile to pour into a colander).
- Serve the kreplach in soup. Or serve poached or sauteed kreplach with gravy, fried onions, or fried mushrooms as a side dish or appetizer.
Nutrition Facts : Calories 37.9, Fat 1.2, SaturatedFat 0.2, Cholesterol 6.9, Sodium 53, Carbohydrate 5.6, Fiber 0.3, Sugar 0.4, Protein 1.1
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
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