Kreplach (Several Varieties)
Ready In: 40 mins
Yields: 10 kreplach
Ingredients
Noodle Dough or buy won-ton skins
- 1⁄2 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
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.
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