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How To make Kreplach with Several Fillings
NOODLE DOUGH:
1/2 ts Salt
2 Eggs; slightly beaten
2 c Flour; unsifted (scant)
CHICKEN FILLING:
2 c Cooked chicken; minced
1 tb Onion; minced
1 Egg
Salt and pepper; to taste CHICKEN LIVER FILLING:
2 c Broiled chicken livers
2 Eggs; hard boiled
1 Onion; small minced
Salt and pepper 1 tb Scmaltz; chicken fat
MEAT FILLING:
2 c MEAT; Cooked and ground*
1 Egg
1 tb Onion; minced
Salt and pepper CHEESE FILLING:
2 c Cottage cheese; farmers, dry
3 tb Bread crumbs; fine soft
1 Egg
2 tb Onion; minced
Salt and pepper NOODLES: This is a lost art. may I add that I usually use wonton skins and make life easy for myself; but once in awhile.... Add salt to eggs,add eggs to flour. mix with your hands until the dough leaves the sides of the bowl. It should be fairly stiff. Knead until dough is smooth and elastic. Roll out on a lightly floured board (or on a white cloth). Roll and stretch until it is paper thin...well very thin. Cut into 3" squares. Place one T of filling in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water. If you have a pasta machine (or I sometimes use FP go for it. Cook until they rise to the top; about 10 or 12 minutes. DO NOT COOK IN THE SOUP. You may warm them in the soup. FILLINGS. These days I zap all the ingredients for each type of filling in the FP...leaving the eggs for last. For the cheese filling, you just want to combine. I would serve all but the cheese with Chicken Noodle soup. the Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream. Each of these recipes makes about 30; figure at least 3 each
How To make Kreplach with Several Fillings's Videos
How to make Kreplach - This is Where I Leave you movie
FULL RECIPE:
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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.
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Kreplach, or Jewish dumplings, are beloved and delicious. Think they are too much work? Think again. These dumplings are the perfect addition to your chicken soup.
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