Traditional Meat Kreplach Filling Food

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MEAT KREPLACH (JEWISH RAVIOLI)



Meat Kreplach (Jewish Ravioli) image

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

3 eggs
2 cups flour
3/4 teaspoon salt
water (approx 3 tbsp)
1 lb cooked beef, chopped (such as roast beef or brisket)
2 onions, sliced and browned
1 egg
salt
pepper
olive oil (original recipe called for schmaltz, rendered chicken fat) or butter (original recipe called for schmaltz, rendered chicken fat)

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).

KREPLACH



Kreplach image

This is from a kosher website. This is a recipe I've been making for the last couple of years for Yom Kippur. It can also be made for the seventh day of Sukkot commonly known to jews as Hashanah Rabba or on Purim. I had to increase the amount of flour in the second year I made these because in the first year the 2 cups were not enough. Also, even though you it calls for either fresh or leftover meat, ground chicken has also proven to be very good as my family found out. We made extra for my brother in law and he only eats chicken.

Provided by Studentchef

Categories     Meat

Time 35m

Yield 30 serving(s)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 eggs, beaten
1/4 cup cold water
1 lb ground beef or 1 lb leftover beef brisket
1 onion
1 garlic clove
1 large egg
salt and black pepper, peepr

Steps:

  • For the dough:.
  • Process flour, salt, eggs in food processor with the metal blade.
  • With the machine running, add water. The mixture needs to form a ball. (My mother and I do this the old fashioned way without the aid of a food processor).
  • Knead for 30 seconds, adding either more water or more flour to get correct consistency. Wrap dough in plastic while preparing meat.
  • For the meat filling:.
  • If you are using raw meat, cook it with onion and garlic in frying pan. Otherwise cook onion and garlic in small amount of oil.
  • Put cooked meat, onion and garlic in food processor and process until just smooth. Add egg, salt and pepper.
  • Divide the dough into 2 or 3 parts so that it does not dry out while filling.
  • Roll each portion into a very thin rectangle and cut int 3 inch squares. On each square, put a tablespoon or so of filling, and close into a triangle, wetting the edges and pressing them tightly.
  • To cook the kreplach, bring a large pot of salted water to a rolling boil. Drop the kreplach into the water and simmer for 15 minutes. Drain well.
  • Serve in traditional chicken soup. The parboiled kreplach can be frozen or refrigerated before using.

Nutrition Facts : Calories 79.2, Fat 2.9, SaturatedFat 1.1, Cholesterol 28.9, Sodium 56.3, Carbohydrate 8.4, Fiber 0.3, Sugar 0.2, Protein 4.6

KREPLACH



Kreplach image

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

2 cups flour
1/2 tablespoon salt
3 tablespoons oil
2 egg yolks
1/2 cup water
1 1/2 teaspoons baking powder
1 onion, diced
1 tablespoon oil
1 cup ground beef
1 teaspoon pepper
1 teaspoon salt
1 teaspoon Hungarian paprika
1 teaspoon garlic powder
1 egg
1 tablespoon breadcrumbs

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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