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
Makin' Kreplach!
A visual tutorial for making kreplach (Jewish ravioli) Full recipe can be found at bubbygram.com
Kreplach Soup Recipe | How to Make Tasty Kreplach Soup
Kreplach Soup Recipe | How to Make Tasty Kreplach Soup
Healthy soup recipe is a complete food with broth, liver and dumplings. This is a complete winter food for whole family.
Ingredients
Chicken thigh 250 gm (boneless skinless)
Chicken livers 125 gm (minced)
Fresh dill 4 tsp (chopped)
Flour 2-1/4 cup
Salt ½ tsp
Olive oil 3 tbsp
Egg 3 (beaten)
Garlic cloves 2 (minced)
Yellow onion 1 large (minced)
Hot paprika ½ tbsp
Salt to taste
Black pepper to taste
Chicken broth 6 cup
Carrot 1 (cut into cubes)
Rib celery 1 (cubes)
Cooking Directions
For Dough: Combine flour, salt, 1 tbsp oil, egg and water as required to knead.
Knead until form a smooth dough.
Cover plastic wrap and leave for rest 1 hour.
For Filling: Heat remaining oil in a pan.
Add garlic and onion cook stirring 8 minutes.
Add chicken and liver until browned about 8 minutes remove.
Stir in dill, paprika, salt and black pepper.
Roll in dough to smooth, take half dough and roll out by use of rolling pin 1/8 thick.
Cut out by 3 round cutter.
Moisten the edges of dough rounds by fingers with water, place filling on the centre of each rounds and press the edges together to seal filling and form dumpling shape.
Now in a large pan boil water with salt and add dumplings and simmer for about 10 minutes until cooked through.
Bring broth, carrot and celery to a boil, season with salt.
In a large serving bowl put dumplings, pour broth and add vegetables.
Ready to serve hot.
Like Our Official Page for more Delicious Recipes.
Facebook:
Twitter:
Google+:
Subscribe Us For More Videos:
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.
Homemade meat kreplach recipe
For breaking Yom Kippur's fast or for the whole year, in soup or with sauce, you decide how to enjoy these traditional meat kreplach ...
Follow us on Facebook:
Instagram:
How to Make Crepes | French Crepe Recipe
Learn how to make the best French crepes. This easy recipe can be served with either a sweet or a savory toppings. They are perfect for breakfast, brunch, dessert, dinner or any other time of day.
Full printable recipe + tips:
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
More recipes you may like:
Fluffy Pancakes:
French Omelette:
Chocolate Pancakes:
Healthy Banana Oatmeal Pancakes:
Overnight Oats:
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
Ingredients:
For the crepes:
1 cup (125g) All-purpose flour
1/4 teaspoon Salt
2 Eggs
1 tablespoon Sugar
1¼ cups (300ml) Milk
2 tablespoon (30g) Butter
Oil for cooking
1 teaspoon Vanilla extract (optional)
For serving (optional):
Nutella
Cream cheese
Banana
Strawberries
Directions:
1. In a large bowl sift flour, add salt, sugar and stir.
2. In a separate bowl whisk eggs, vanilla extract and milk, until combined.
3. Gradually add the milk mixture into flour mixture and stir until incorporated and smooth. Pour in melted butter and whisk until combined. Let stand at room temperature for 15-30 minutes (or in the fridge).
4. Heat a small non-stick pan over medium heat. Add butter or oil to coat.
5. Pour about 1/-3-1/4 cup of the crepe batter, swirling it to evenly coat. Cook for 1-2 minutes, flip and cook for 30 seconds. Remove from the pan and repeat with the remaining batter. Remember to grease the pan between ease crepe.
6. Serving suggestion: spread 1-2 tablespoons of Nutella, top with banana slices, fold and serve.
7. Serving suggestion 2: spread 1-2 tablespoons cream cheese/sour cream, top with strawberries, fold and serve.
Equipment I used in this video:
Golden Measuring Cups:
If you like my videos, please subscribe to my channel for new cooking videos:
The Forest Trace Secret to Perfect Kreplach
Chef Greg unwraps the secret to perfect kreplach-it's all in the filling!
Watch his easy step-by-step guide to this traditional holiday delicacy.