Kreplach (Jewish Ravioli)

Name: Kreplach (Jewish Ravioli)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 5 serving(s)
Ingredients: 1/2 teaspoon salt; 2 eggs, slightly beaten; 2 cups flour, unsifted; 2 cups beef or 2 cups lamb, cooked and ground; 1 egg; 1 tablespoon onion, minced; salt and pepper, to taste

Be the first to review this recipe

Recipe by MrsSPheonix

Now that I'm back in Australia, I really miss the yummy Jewish food I used to eat at The Bagel in Chicago. I looked on 'Zaar for a Kreplach recipe & my search didn't give me anything. I looked on the Net & this is what I found. It sounds authentic... I'll post any comments once I make it. The prep time is approximate. Note: instead of making noodles from scratch, buy Won-Ton skins

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 32mins

SERVES: 5

UNITS: US

INGREDIENTS

Nutrition

Noodle
¹⁄₂

teaspoon salt
2

eggs, slightly beaten
2

cups flour, unsifted
Filling
2

cups beef or 2 cups lamb, cooked and ground
1

egg
1

tablespoon onion, minced
salt and pepper, to taste

DIRECTIONS

Filling: Combine meat, onion, salt, pepper& egg in a food processor until just mixed.
Dough: Add salt to eggs, then add eggs to flour.
Mix with your hands until the dough leaves the sides of the bowl.
It should be stiff.
Knead until dough is smooth and elastic.
Roll out on a lightly floured board, stretch until it is very thin.
Cut dough into 3" squares and fill with 1TB of the filling.
Fold into a triangle& crimp edges with a fork.
Cook in boiling water for 10-12 minutes or until they rise to the top.
Serve in chicken soup, or as an appetiser or side dish.

Submit a Recipe Correction