KREPLACH DOUGH RECIPE RECIPES
KREPLACH DOUGH - JAMIE GELLER
1 Place the flour on a clean work surface and make a well in the center. 2 Whisk the eggs with the water and salt. Pour the egg mixture into the center of the
Provided by Chef Laura Frankel
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield enough for 75 Servings
Number Of Ingredients 4
Steps:
- 1 Place the flour on a clean work surface and make a well in the center. 2 Whisk the eggs with the water and salt. Pour the egg mixture into the center of the well. Work the eggs into the flour a little at a time until the mixture forms a ball of dough. Push the excess flour to the side and add more if the dough feels sticky. 3 Knead the dough until smooth and elastic, about 5 minutes. Wrap the dough in plastic wrap and rest it in the refrigerator for up to 1 day. 4 Cut the dough into small sections, about the size of a golf ball. Keeping the rest of the dough covered, flatten the dough and feed it into a pasta machine set at number 5. Flour the dough lightly and lower the pasta machine to number 4. Feed the dough through the machine. Continue until the dough has gone through the machine setting at number 1. Place the rolled dough on a lightly floured baking sheet and cover with a clean towel. 5 Continue rolling the rest of the dough until all the dough has gone through the machine to the lowest setting. Cut the dough into 2½ inch squares. Note: If you do not have a pasta machine, roll out dough as thinly as possible with a rolling pin. Repeat process one or two times. 6 Lay one sheet of dough on a floured surface. Trim the dough to a rectangle. Place a walnut size amount of filling every 2 inches. Brush the dough with water around each mound . 7 Line a sheet pan with parchment paper. If using wonton skins, cut them into two 2½ inch squares. Working in batches, lay out the kreplach dough or wonton squares on a lightly floured work surface. Lightly brush the squares with water. Place a teaspoon of meat in the center of the square and fold over to form a triangle. Push out any air bubbles and press the edges together to seal. Place the kreplach on the sheet pan. The kreplach can be frozen at this point and stored in a heavy freezer bag for up to 3 months. 8 To cook the kreplach, bring a large pot of water to a boil. Boil the kreplach until they float to the top, about 5 minutes. With a slotted spoon or wire skimmer, transfer the kreplach to a sheet pan. As seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2013) - Subscribe Now
KREPLACH RECIPE | ALLRECIPES
Kreplach are often made for the Purim feast. They are dumplings filled with meat, onions, and spices. They can be served in chicken soup (similar to won ton soup) or fried and served as a side dish. This recipe is for ground beef kreplach but you could also use chicken or other vegetables to make a vegetarian version. If you prefer, you may leave the cinnamon and walnuts out of this recipe.
Provided by Rebecca
Categories Main Dishes Dumpling Recipes
Total Time 1 hours 15 minutes
Prep Time 1 hours 0 minutes
Cook Time 15 minutes
Yield 45 dumplings
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat and add beef, onions, salt and pepper to taste, cinnamon, and nuts; cook until beef is no longer pink. Remove from heat and let cool.
- In a large mixing bowl, combine flour, salt, eggs, and water; mix until dough is smooth. Roll the dough into a ball and cut into 10 pieces.
- On a floured board, roll flat each piece of dough; cut out 5 circles, about 3 inches in diameter. Place about 1 teaspoon of meat filling in the middle of each circle; fold the dough over and seal the edges with a small amount of water.
- Bring a large pot of lightly salted water to a boil; drop in kreplach a few at a time. Cook for 4 minutes or until kreplach float to the top. Remove with a slotted spoon; serve.
Nutrition Facts : Calories 526.6 calories, CarbohydrateContent 29.4 g, CholesterolContent 131.6 mg, FatContent 33.2 g, FiberContent 2 g, ProteinContent 25.8 g, SaturatedFatContent 10.9 g, SodiumContent 244 mg, SugarContent 2.6 g
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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 RECIPE - FOOD.COM
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.
From food.com
Reviews 3.5
Total Time 40 minutes
Calories 140.8 per serving
From food.com
Reviews 3.5
Total Time 40 minutes
Calories 140.8 per serving
- 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.
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FRIED MEAT KREPLACH RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 45 minutes
Cuisine jewish
Calories 100 per serving
Reviews 4
Total Time 1 hours 45 minutes
Cuisine jewish
Calories 100 per serving
- 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.
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KREPLACH : RECIPES : COOKING CHANNEL RECIPE | COOKING CHANNEL
Cooking Channel serves up this Kreplach recipe plus many other recipes at CookingChannelTV.com
From cookingchanneltv.com
Total Time 3 hours 30 minutes
Cuisine jewish-cooking
From cookingchanneltv.com
Total Time 3 hours 30 minutes
Cuisine jewish-cooking
- 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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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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CLASSIC KREPLACH | RECIPE
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KREPLACH RECIPE | EPICURIOUS
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BASIC KREPLACH - CHICKEN SOUP, KREPLACH & MATZAH BALLS ...
Sep 16, 2010 · DOUGH: In a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles. FILLING: in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding. Kreplach can now be either boiled and served in soup or sauteed in oil. TO BOIL: Place in boiling salted water.
From chabad.org
From chabad.org
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KREPLACH RECIPE | EPICURIOUS
Nov 07, 2006 · Step 2. 1. Heat corn oil in a skillet; sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all ...
From epicurious.com
From epicurious.com
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A KREPLACH RECIPE THAT'S WORTH THE WORK | JEWISH WOMEN'S ...
Sep 23, 2011 · In a food processor bowl, put flour, eggs and salt. Process while slowly adding water until a ball is formed. Wrap in plastic wrap and let rest for 30 minutes. Using a pasta machine, roll out as for thin noodle dough, or roll out by hand to 1/8 inch thickness. To Make Kreplach: Cut dough into approximately 2-inch squares.
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BASIC KREPLACH - CHICKEN SOUP, KREPLACH & MATZAH BALLS ...
Sep 16, 2010 · Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served on Purim, at the pre Yom Kippur meal1 and on Hoshanah Rabbah, the seventh day of Sukkot.. DOUGH: 1 ¾ cups flour 2 eggs
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From chabad.org
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HOW TO MAKE KREPLACH, TWO WAYS | THE NOSHER
Aug 12, 2021 · Knead the dough until silky and smooth, about 5-6 minutes. Wrap in plastic and refrigerate for at least one hour or up to 8 hours. To make the dough in a food processor: Combine all of the ingredients in the food processor. Pulse 5-6 times, then press on and let the food processor run until the mixture forms a ball, about 30-60 seconds.
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KREPLACH AND SHLISHKES DOUGH | RECIPE
Roll out dough into long ropes half an inch in diameter. Cut into one-fourth-inch pieces. Drop into a pot of boiling water. Boil for 10 minutes or until they float to the top. Drain in a colander. In a large skillet, toast bread crumbs in oil. Add shlishkes and toss to coat. Serve hot.
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From kosher.com
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EASY KREPLACH RECIPE WITH BEEF FILLING - ALL WAYS DELICIOUS
Jan 09, 2021 · Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the beef to the skillet and cook, breaking up the meat with a spatula and stirring occasionally, until the meat is browned. Drain excess fat from the skillet.
From allwaysdelicious.com
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FRIED KREPLACH | KOSHER AND JEWISH RECIPES
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.
From thejewishkitchen.com
From thejewishkitchen.com
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KROPLACH | KREPLACH RECIPE | ALLRECIPES
This recipe is for ground beef kreplach but you could also use chicken or other vegetables to make a vegetarian version. How do you cook kreplach? Place about 1 teaspoon of meat filling in the middle of each circle; fold the dough over and seal the edges with a small amount of water.
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KREPLACH RECIPE | CDKITCHEN.COM - RECIPES, KITCHEN TIPS ...
Heat the fat in a medium skillet over medium heat. Add the meat and onions and cook for about 10 minutes, stirring frequently. Add the salt and pepper and let cool before placing in the dough. Use won ton wrappers or prepare noodle dough (roll out the dough and cut into 3-inch squares). Place 1 tbsp. of cooled meat mixture into each square.
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KREPLACH RECIPE - LOS ANGELES TIMES
Dec 21, 2005 · 1. To mix in a heavy-duty mixer with a dough hook: Place the flour and eggs in the bowl of an electric mixer with a dough hook. Start mixing and add oil and salt. When incorporated, add 1 teaspoon ...
From latimes.com
From latimes.com
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