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 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
BOILED BEEF FOR KREPLACH
Provided by Craig Claiborne
Time 1h30m
Yield 1 pound of beef
Number Of Ingredients 7
Steps:
- Combine ingredients in small kettle or large saucepan. Add water to cover and bring to simmer. Simmer 1 1/2 hours until fork tender. Drain.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 278 milligrams, Sugar 2 grams, TransFat 1 gram
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- 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.
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