1 hr 20 mins
posted by request, this comes from the classic jewish cooking archives online.Kreplach are generally served with chicken soup. They could also be fried like pirogen and served as an appetizer or side dish.
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Units: US | Metric
- 2 lbs ground beef or 2 lbs ground chicken
- 4 small onions, minced
- 4 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1In saucepan, brown the meat and onions in the oil.
- 2Don't let the onions get burnt and crispy.
- 3Add 1/4 tsp salt and black pepper.
- 4Remove from heat and set aside.
- 5In a large bowl, mix flour, remaining salt, eggs, and water.
- 6Mix until the dough is smooth.
- 7Roll into a ball.
- 8Cut the dough into 10 pieces.
- 9Roll out each piece flat.
- 10Then cut 5 circles, about 3 inches in diameter, out of each piece with a glass or pastry cutter.
- 11Place 1 tsp of meat filling in the middle of each piece.
- 12Fold the dough over and seal the edges.
- 13You can make them into triangles, or into half-moon shapes.
- 14Bring a large pot of water to a boil.
- 15Drop in the kreplach, up to 10 at a time, and cook until they float to the top (or else 3-5 minutes, if they don't float).
- 16Remove with a slotted spoon.
- 17Drop them into the chicken soup a few minutes before serving.
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Nutritional Facts for Kreplach Version 2
Serving Size: 1 (2154 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 86.8
- Calories from Fat 36
- Total Fat 4.1 g
- Saturated Fat 1.2 g
- Cholesterol 19.7 mg
- Sodium 38.6 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 0.3 g
- Sugars 0.2 g
- Protein 4.6 g