Cheese Kreplach Recipes

CHEESE KREPLACH

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.

KREPLACH

Steps:

• Mix together the flour, eggs, and salt, as if making pasta. You will probably need to add about 5 to 6 tablespoons of water to reach the desired elasticity in the dough. Work it on a floured board, kneading for about 10 minutes. When it's smooth and elastic, pull it into something resembling a square. Cover with plastic wrap and let sit at room temperature for about 20 minutes.
• Place the chicken fat in a heavy saute pan over high heat. Add the onions and saute until the onions are medium-brown, about 10 minutes. Place the onions in the work bowl of a food processor, and add the sliced beef and allspice. Puree until smooth. Taste, and season well with salt and pepper.
• Roll out the kreplach dough into a large square, about 1/4-inch thick. Cut into smaller squares, about 2-inches each. You should have about 24 squares. Divide the beef mixture among them, placing a tablespoon or so of the beef mixture on the center of each square. Triangular kreplach are traditional; fold each square once to form a triangle, then pinch the edges with your fingers. You could also make square or rectangular kreplach, depending on how you fold and pinch.
• To cook the kreplach, drop them in a pot of boiling chicken soup. Traditionally, they are cooked for half an hour or so, until the noodle is soft. An alternative, giving the noodle a more AItalian@ bite, is to cook them for 15 minutes. Serve the kreplach in soup, 3 to 4 to each bowl.
• Note: Though it is traditional to serve these kreplach in chicken soup (3 to 4 per bowl), they can also make a terrific Jewish Apasta@ dish. For authenticity's sake, you can't use dairy products in the sauce but a thickened saute of mushrooms (in a vegetable oil, of course) would be a great topping
• Drink: Seltzer

KREPLACH

Steps:

• Prepare 1 of the 3 fillings and refrigerate before you begin preparing dough:
• Meat Filling
• 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 meat is browned. Put the onions back in, and sauté with meat, stirring constantly for 1 minute. Let cool.
• 2. In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.
• Potato Filling
• 1. Heat corn oil in a skillet, and sauté onions until nicely browned. At the last minute, add garlic, which browns quickly.
• 2. In a large bowl, combine onion-garlic mixture with all other ingredients, and blend thoroughly.
• Cheese Filling
• 1. Combine all ingredients in a bowl, and blend thoroughly.
• Make wrappers and cook:
• 1. Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.
• 2. Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.
• 3. On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can roll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.
• 4. Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.
• 5. Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup or, for dairy fillings, with sour cream and fried onions.

KREPLACH I

Steps:

• Season the meat with salt and pepper, rub with the garlic.
• Place in a heavy pot and surround with the carrot, celery and 1 onion.
• Cook covered for about one hour or until there is almost no liquid.
• Add water to cover and simmer for 1- 1/2 hours.
• While the meat is cooking, slice the remaining 2 onions and saute slowly in oil until brown.
• Remove the meat from heat and let cool.
• Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.
• Dough: Mix the oil, salt and water in a bowl.
• Gradually stir in the flour until a medium soft dough is formed.
• Place on a floured board.
• Knead until the dough is smooth and soft.
• A food processor will work fine for this.
• Cut the dough into 3 portions.
• Roll each piece into a rectangle about 1/8- inch thick.
• Cut into 2- inch squares.
• Fill each square with about 1 teaspoon of the meat mixture.
• Dipping your hands in flour, fold over into a triangle, and then crimp closed.
• Join the two ends together like a little ring, as with tortellini or wontons.
• Repeat with the rest of the dough.
• If you like, you can freeze the kreplach at this point.
• Place on a cookie sheet in a single layer and freeze.
• Transfer to plastic freezer bags.
• Otherwise, refrigerate until ready to use.
• To cook the kreplach, bring about 10 cups of water to a boil in a big pot.
• Add salt and about 20 kreplach at a time.
• When the kreplach have risen to the top, cook for another 5 minutes (al dente).
• Remove with a strainer into a bowl filled with chicken soup.