HOW TO MAKE KREPLACH RECIPES
CHEESE KREPLACH RECIPE - FOOD.COM
Kreplach are a type of small, filled, savory pastry, usually boiled. They are similar in form to won-tons, but the flavor is quite different. Kreplach are typically filled with meat. These are filled with cheese and are baked. From: So eat, my darling, by Naf Avnon
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 18 keplach
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine all filling ingredients. Set aside.
- Mix flour, baking powder, and salt. Mix sour cream, eggs, and butter. Combine two ingredient mixtures.
- Roll dough on floured surface to 1/8 inch. Cut into 4 inch squares, put 1 T. filling on each, fold and pinch edges.
- Place kreplach on greased sheet, and bake 30-35 minutes until golden brown.
Nutrition Facts : Calories 172.6, FatContent 9.4, SaturatedFatContent 5.5, CholesterolContent 57.2, SodiumContent 275.6, CarbohydrateContent 17, FiberContent 0.6, SugarContent 0.2, ProteinContent 4.9
KREPLACH : RECIPES : COOKING CHANNEL RECIPE | COOKING CHANNEL
Cooking Channel serves up this Kreplach recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Total Time 3 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 2 hours 0 minutes
Yield 35 pieces
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- For the filling: Place the meat, carrots, celery and chopped onions in a large Dutch oven. Add the bottle of red wine and cook in the oven, covered, until the meat is fork tender, about 1 1/2 hours. Remove the meat from the oven and let it cool. In a large skillet over medium heat, saute the sliced onions in canola oil until they are translucent, about 10 minutes. Remove the onions from the heat and let them cool.
- Chop the cooled meat into large pieces that will fit into the spout of a meat grinder. Using the meat grinder, alternate grinding the meat and the caramelized onions until it has all been ground together. Taste the mixture, and adjust the seasoning with salt and pepper.
- For the dough: While the meat is cooking, place the flour and eggs in a food processor and process until the mixture forms into dough. Remove the dough from the food processor and cover it with a dry dishtowel. Let it rest on the counter for 30 minutes.
- While the dough is resting, bring a large pot of water to a boil. Once boiling, lower the heat so the water is simmering.
- Cut the dough into quarters. Leaving the other sections covered with the dishtowel, take one section and roll it out on a well-floured surface until it's about 1/4-inch thick. Cut the rolled-out dough into 2-inch squares. Place a teaspoon of meat filling onto the center of each piece of dough. Wet the sides of the dough with water and fold the dough corner to corner, crimping the dough together with your fingers to form a triangle. Join the two ends of the triangle together to form a little ring, similar to tortellini. Repeat the filling and shaping process with the rest of the dough.
- Place small batches of kreplach carefully into the pot of simmering water. When they rise to the top of the water, cook them for another 5 minutes. When the kreplach are finished cooking, remove them from the pot with a strainer and place them in a bowl with a little bit of oil. This will prevent them from sticking together.
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3-INGREDIENT KREPLACH DOUGH - JAMIE GELLER
Make your own kreplach dough with only 3 ingredients. You can do it and enjoy the best tasting kreplach ever.
From jamiegeller.com
Total Time 120 minutes
Cuisine Jewish Food
From jamiegeller.com
Total Time 120 minutes
Cuisine Jewish Food
- 1. Line baking sheet with parchment paper. Fill a large bowl with ice water. 2. Whisk eggs and oil together. 3. You can do this in a bowl, in a food processor or on the countertop. I love doing this on the countertop, because it is a very authentic hands-on experience. Pour flour into a pile, make a well with your hands and pour egg and oil mixture into the well. 4. Work flour into egg mixture bit by bit, until a dough has formed. Push away the remaining flour (you will need it in a minute) and start kneading dough. Add more flour if dough seems sticky. Once you have a lovely dough, give it a good kneading session, about ten minutes. Cover dough and allow it to rest at room temperature for 30 minutes or refrigerate for up to 3 days. 5. Divide dough into 6 balls and using a pasta machine or rolling pin, roll dough to ¼-inch thick. Cut into circles for round (you will need twice as much dough for round) or half-moon kreplach, or squares for triangle dumplings. It is best to use the dough fresh and freeze the wontons already filled, but you can also freeze the wrappers. To do so, stack the wrappers with a generous dusting of corn starch between them. Wrap well with plastic and freeze in an airtight bag. 6. Place a small mound of filling on dough and shape as desired. To seal, brush dough with water and press together. Place on lined sheet. Cover with a towel and continue until all filling is used. 7. Bring a pot of water to a simmer. Season with salt. Simmer dumplings until they float. Strain out of water and transfer to bowl of ice water. Once cool, the dumplings will not stick together and can be stored for up to 3 days in the refrigerator or 3 months in the freezer. 8. To fry kreplach, heat a large pan, lightly greased with oil. Shake the dumplings dry in a colander and fry in heated pan until crispy and brown.
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KREPLACH | JUST A PINCH RECIPES
I got this recipe from the New York Times. They are like potstickers.These are great, The recipe is Kosher but if you like you can add cheese to the filling, I have made them different ways. Add different veggies and cheeses and changing the meat in the filling once in awhile. This is the traditional Kosher recipe. These are very versatile you can boil them, deep fry them, add them to soups and pan fry them. They are great with fried onions.
From justapinch.com
Reviews 5
Category Meat Appetizers
Cuisine Jewish
From justapinch.com
Reviews 5
Category Meat Appetizers
Cuisine Jewish
- To Pan Fry: 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. You can also add them from the raw state into simmering soups 8-10 minutes before you will serve the soup.
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HOW TO MAKE KREPLACH (DOUGH AND FILLING) FROM SCRATCH ...
Add a couple of tablespoons of salt. When the water is boiling rapidly, drop in a group of kreplach. Don’t overcrowd the pot, they need some space, so do it in batches. The kreplach will rise to the top after a minute or two. At that point reduce the heat and cook for another 2-3 minutes. Remove and repeat until all the kreplach have been cooked.
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Make the Kreplach. When ready to make kreplach, bring a large pot of salted water to boil. Combine beef, onion (if using), and pepper in a bowl and mix well. On a heavily floured surface or using a hand-cranked pasta maker, roll out dough as thin as it will stretch. Cut dough into three-inch squares; you should have 32.
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Mar 09, 2012 · How to Make Kreplach. My kreplach recipe is an adapted version of my mom’s homemade egg noodle recipe, with a little oil added to the dough for flexibility. They’re stuffed with a basic chicken kreplach filling– minced soup chicken, herbs, chicken fat and onions. I fry the onions to caramelize them and bring out their flavor before adding ...
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Aug 12, 2021 · To cook and serve: Fill a large pot of water to a boil. Simmer the kreplach for 15-20 minutes, or until very tender. If cooking the kreplach from frozen, simmer for 5-10 minutes longer. Once cooked and tender, add the cooked kreplach …
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KREPLACH RECIPE | EPICURIOUS
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CHEESE KREPLACH | RECIPE
Drain for a minute on paper towels and place immediately into prepared crumbs. Kreplach may be frozen until needed. Wrap well in foil and an airtight bag. To reheat, place kreplach in a pan and put pan in a water bath in a preheated oven at 300 degrees Fahrenheit for one hour. Kreplach can be made using a dough press.
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FRIED KREPLACH | KOSHER AND JEWISH RECIPES
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