Kreplach (Several Varieties)

"From "A Jewish Mother's Cookbook," by Elaine Radis"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
21
Yields:
10 kreplach
Advertisement

ingredients

  • Noodle Dough or buy won-ton skins

  • 12 teaspoon salt
  • 2 eggs, slightly beaten
  • 2 cups flour, unsifted (scant)
  • Chicken Filling

  • 2 cups cooked chicken, minced
  • 1 tablespoon onion, minced
  • 1 egg
  • salt and pepper, to taste
  • Chicken Liver Filling

  • 2 cups broiled chicken livers
  • 2 eggs, hard boiled
  • 1 onion, small minced
  • salt and pepper
  • 1 tablespoon schmaltz (chicken fat)
  • Meat Filling

  • 2 cups meat, cooked and ground
  • 1 egg
  • 1 tablespoon onion, minced
  • salt and pepper
  • Cheese Filling

  • 2 cups farmers dry curd cottage cheese
  • 3 tablespoons matzo meal or 3 tablespoons breadcrumbs
  • 1 egg
  • 2 tablespoons onions, minced
  • salt and pepper
Advertisement

directions

  • 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 tablespoons 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 a Food Processor).
  • 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 filing in the Food Processor, leaving the eggs for last.
  • For the cheese filling, you just want to combine the ingredients.
  • Elaine's Note: I would serve all but the cheese with chicken noodle soup or as an appetizer or side dish.
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes