How To make Kreplach Fillings
1 tb Fat
1/2 lb Ground beef
1/2 c Minced onions
3/4 ts Salt
1/4 ts Pepper
Kreplach Fillings From the Art of Jewish Cooking by Jennie Grossinger: ***FILLINGS FOR KREPLACH*** *Meat: Heat the fat (I use oil) in a skillet and cook the meat and onions in it for 10 minutes, stirring frequently. Add the salt and pepper. Cool before placing in squares of dough. *Kasha: 1 cup minced onions 3 tablespoons chicken fat or butter (depending on whether you are serving a meat or dairy dish) 1 1/2 cups cooked kasha 1/4 teaspoon pepper
Lightly brown the onion in the fat or butter. Stir in the kasha and pepper. *Cheese-Potato: 1/2 cup minced onions 3 tablespoons butter 1 1/2 cups mashed potatoes 1/2 cup pot cheese 1 teaspoon salt 1/8 teaspoon pepper 1 egg Sour cream Lightly brown the onions in the butter. Add the potatoes, cheese, salt, pepper and egg, beating until smooth. Serve with sour cream. *Chicken: 1 1/2 cups ground cooked chicken 4 tablespoons browned minced onions 1 egg yolk 3/4 teaspoon salt 1 Dash pepper 1 tablespoon minced parsley Blend all the ingredients together. *Chicken liver: 1/2 pound chicken livers 1/2 cup minced onions 2 tablespoons chicken fat 2 hard-cooked egg yolks 1 teaspoon salt 1/8 teaspoon pepper Cook the livers and onions in the fat for 10 minutes, mixing frequently. Grind or chop the livers, onions, eggs, salt and pepper. Cool before placing in squares of dough. ***ENJOY!!!***
How To make Kreplach Fillings's Videos
Kreplach
Enjoy our delicious family recipe for Kreplach! 4 generations and counting have loved this meat filled dumpling. The process can be broken up over a few days.
Soup Dumplings (aka Pho Kreplach) | Walking up an Appetite Bonus!
In this bonus episode, Lisa Goldberg shares her recipe for pho-inspired kreplach (soup dumplings) that are the perfect addition to her twist on traditional Jewish chicken soup. Filled with beef rib from the pho soup, shallots, ginger, and a touch of sriracha, these dumplings bring together the flavors of Vietnam and Jewish cuisine. Lisa shows how to make and shape the dumplings with wonton wrappers, and shares tips for cooking them to perfection. Add these kreplach to your next bowl of Lisa's Pho (link below) or soup for a delicious fusion dish that's sure to impress.
LISA’S ‘JEWISH CHICKEN SOUP’ PHO
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LISA’S PHO ‘KREPLACH’ (DUMPLINGS)
A kreplach is a traditional Jewish soup dumpling, usually with a beef or chicken filling. It is served in chicken soup. These kreplach are flavoured with Vietnamese spices (via the beef from the pho soup) and are a perfect addition to the Jewish Chicken Soup Pho.
1 red shallot or eschallot, chopped
1 heaped teaspoon grated fresh ginger
100 g cooked beef rib from soup, finely chopped
1/4 teaspoon sriracha
salt and pepper to taste
16 wonton wrappers
Saute the shallot in a little olive oil or chicken fat in a small frying pan until just starting to brown. Add the ginger and cook for a couple of minutes. Add the meat and sriracha and saute until hot and well combined. Season with salt and pepper generously to taste. Allow to cool. Place a heaped teaspoon of the mixture in the centre of a wonton wrapper. Dab the sides with water and fold over so the corner meets the corner to make a triangle, pressing down to stick. Using a small glass or cookie cutter, cut out a circle. Set aside. Bring a large pot of salted water to the boil, put the kreplach in and bring to the boil. Once boiling, cook for a few minutes until ready. Drain gently and place in a bowl. Cover with a few spoons of broth until needed. Reheat gently in the broth.
Makes about 16 pho kreplach.
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Over 10 episodes, explore the delights of greater Sydney alongside the entertaining and untiring Lisa Goldberg - author, Instagram food influencer and cook - as she walks more than 100 km through the many and varied suburbs of Sydney.
Lisa uncovers the city's culinary secrets, sharing 3 irresistible and mouth-watering versions of the same dish in each episode. Get ready for dazzling sights, suburb snippets and special guests along the way. When the walking is done, Lisa will head back to her kitchen to cook something seriously delicious, inspired by the day.
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Season of Reveling: Kreplach-Making Video
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We continue celebrating Sukkot in the Revels Book of Days! Reveler Meg Siritzky rejoins us to show how to make delicious kreplach — a savory harvest dumpling enjoyed during this holiday! Watch the video and visit our website to download the recipe:
kreplach recipe how to make a easy creplach #foodlover #recipe #reels #kreplach
Kreplach ???? The Warm Jewish Dumplings You Must Try! ✨ Recipe in the Description ✨ #recipe
For the full recipe visit
Video courtesy of Tamara Green and Sarah Grossman, @livingkitchenco on Instagram.
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Traditional Jewish Kreplach (aka Dumplings or Pierogi)
INGREDIENTS:
Dough:
4 cups Flour
1.5 cups Boiling water
2 tbsp. Olive oil
2 tsp. Salt
Filling:
50 g Butter
1 kg Potatoes
1 Large onion
2 tsp. Salt
1 tsp. Black pepper
Topping:
2-3 large Onions
1/4 cup Vegetable oil.
INSTRUCTIONS:
Dough:
1. Mix all ingredients.
2. Knead.
3. Form a ball, cover with damp cloth and let rest for 2 hours.
4. After 2 hours, cut into 4 even pieces and roll into smooth balls.
5. Form a ring from each 1/4 of the dough amount. Forming a ring will help you create 16 even kreplach envelopes.
6. Cover with damp cloth and let rest for 20 minutes.
7. Cut the ring in the middle into two dough cylinders.
8. Cut dough cylinders into 16 even bits.
9. Place one dough bit on its cut face. This is very important because the cut face is round and will determine the final shape of the kreplach's envelope. If you place the dough on its side, the final result will be rectangular because a cylinder is rectangular when placed in it's side.
10. Flatten dough bit with your palm trying to keep it as round as possible. Remember that what ever initial shape you get, will also be the final shape of the envelope.
11. Flatten with rolling pin in the following order: lifting, turning, rolling - replete until you have an envelope with an even thickness and shape.
Filling:
1. Melt butter.
2. Sweat onions to a light golden color.
3. Add Potatoes.
4. Caramelize potatoes & onion until nicely brown.
5. Mash the potatoes.
6. Let cool down before filling the kreplach.
Topping:
1. Finely dice the onions.
2. Dice onions.
3. Sweat onions in vegetable oil until golden brown.
FINAL PREPARATIONS:
1. Place one dough envelope in your palm.
2. Take 1 tsp. full of potato filling and place in middle of envelope.
3. Fold envelope in the middle and seal the edges with your fingers by pressing both envelope sides together. Make sure the seal is tight.
4. Take both ends of the envelope, turn them to the back of the kreplach and press them together so they stick.
5. Boil water in a large pot.
6. Place each kreplach in the boiling pot.
7. The kreplach are ready 2 minutes after they've start to float.
8. Take kreplach out, strain and let cool as rapidly as possible so they will not stick to each other.
9. Cover in a thick layer of caramelized onions or put in a boiling soup and serve.
10. Enjoy!
TIPS FOR CHAMPIONS:
1. Using boiling water for the dough will allow only a small amount of the gluten matrix to form. This will create a softer dough that is easier to work with.
2. Use 1/2 cup of heavy cream with an extra creamy potato filling.
3. Placing the kreplach in caramelize onions (and their oil) right after pulling them from the boiling pot can help prevent them from sticking to each other.