"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kreplach Recipe

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This recipe for Kreplach, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Kleinman
Added: Friday, March 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Fillings:
4# chuck roast or brisket
5 onions
kosher wine
Italian dressing
onion powder
garlic powder
lawry's seasoned salt
2 eggs, slightly beaten

Dough:
2 1/2 cups flour
1 tsp salt
3 eggs, slightly beaten
ice water

Chicken consommé for boiling water

Chicken soup (see Matza Ball soup recipe)

Directions:
Directions:
Season brisket with Italian dressing, salt, pepper, onion powder, garlic powder and Lawry's seasoned salt. Rub in well and marinate at least 2 hours or overnight.

Slice 4 onions and place in bottom of a heavy roasting pan. Add enough kosher wine to cover roasting pan. Place marinated brisket on top of onions and wine. Bale covered at 350F until tender to a fork (approximately 3-4 hours)

Cut brisket into pieces then grind up the meat and onions using the small holed grinding disc on a Kitchen Aid. Grind one raw quartered, medium-sized onion. Add 2 beaten eggs to mixture. (Meemaw tastes mixture at this point to see if salt and pepper is needed!!!!)

Dough:
Place 2 1/2 cups flour, 1 tsp salt, 3 slightly beaten eggs, approximately 2 tablespoons of icy cold water into mixing bowl of cuisinart. Mix using on-off bursts of mixer. Add more water if not forming a ball. Remove dough and pat into ball shape. Place dough in wax paper and refrigerate.

Assembly:
Flour a wooden cutting board. Cut dough ball in half. Roll out dough on board to approximately 1/8 inch thickness. (Flour as needed if dough is sticky) Cut into 2 inch squares. (Aunt June uses pasta maker to roll out dough to 1/8 " thickness after cutting dough into 2 inch wide strips)

Put a heaping teaspoon of meat mixture in middle of each square. Wet fingers with water. Press two opposite corners together. Squeeze the two remaining edges together to make triangles, like Aunt June. For Meemaw's bows, make the triangles but then bring the bottom corners of the triangle to the middle and press together.

Cooking:
Boil a large pot of salted water. Add 2 chicken consommé squares or powder. Drop in Kreplach and boil for 30 minutes. Kreplach will begin floating as they cook. (While this half of kreplach is cooking, the other half can be assembled) Drain kreplach in a colander, rinse with cold water, shake then spray lightly with Pam. Cover a cookie sheet with foil and spray with Pam. Place kreplach in one layer on cookie sheet. After cooling, can freeze on the cookie sheets. After the kreplach are frozen, they may be placed in a plastic storage bag and kept in the freezer until ready for use.

When thawing the kreplach, put kreplach on a greased cookie sheet and allow to come to room temperature. Put the kreplach in a bowl with enough chicken stock to cover then heat in the oven at 300F. When hot, they are ready to be served. Place in a soup bowl and add chicken soup.

Number Of Servings:
Number Of Servings:
50
Preparation Time:
Preparation Time:
a long time

 

 

 

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