Kreplach I

Recipe by chia2160
READY IN: 4hrs




  • Season the meat with salt and pepper, rub with the garlic.
  • Place in a heavy pot and surround with the carrot, celery and 1 onion.
  • Cook covered for about one hour or until there is almost no liquid.
  • Add water to cover and simmer for 1- 1/2 hours.
  • While the meat is cooking, slice the remaining 2 onions and saute slowly in oil until brown.
  • Remove the meat from heat and let cool.
  • Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.
  • Dough: Mix the oil, salt and water in a bowl.
  • Gradually stir in the flour until a medium soft dough is formed.
  • Place on a floured board.
  • Knead until the dough is smooth and soft.
  • A food processor will work fine for this.
  • Cut the dough into 3 portions.
  • Roll each piece into a rectangle about 1/8- inch thick.
  • Cut into 2- inch squares.
  • Fill each square with about 1 teaspoon of the meat mixture.
  • Dipping your hands in flour, fold over into a triangle, and then crimp closed.
  • Join the two ends together like a little ring, as with tortellini or wontons.
  • Repeat with the rest of the dough.
  • If you like, you can freeze the kreplach at this point.
  • Place on a cookie sheet in a single layer and freeze.
  • Transfer to plastic freezer bags.
  • Otherwise, refrigerate until ready to use.
  • To cook the kreplach, bring about 10 cups of water to a boil in a big pot.
  • Add salt and about 20 kreplach at a time.
  • When the kreplach have risen to the top, cook for another 5 minutes (al dente).
  • Remove with a strainer into a bowl filled with chicken soup.