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Author Notes: My grandma made exemplary Kreplach, but Aunt Sadie’s (her younger sister) were better. Why? Well, Grandma made hers with ground beef, but Aunt Sadie cooked up a special, 3-pound pot roast just for the purpose of making Kreplach. One of Cousin Judy’s first kitchen tasks as a "Junior Cook" was chopping the pot roast to her grandma’s specifications. —ChefJune
Makes about 50 or so
- 4 cups organic unbleached all-purpose flour
- 1 teaspoon sea salt
- 4 large eggs
- about 4 or so tablespoons cold water
- extra egg white for sealing the Kreplach
- 3-pound pot roast, roasted until well done
- 1 large yellow onion, very finely chopped
- 2 large eggs, lightly beaten
- sea salt & freshly ground white pepper to taste
- For the dough, mix flour and salt in a large mixing bowl. Make a well in the center of the flour, and add the eggs and water. Beat them with a fork. Gradually beat the flour into the egg mixture to form a stiff dough. If the dough is dry and crumbly, add a little more water. If it is too wet, add more flour. Knead the dough for a few minutes, or until it is silky and smooth. Divide the dough into two discs and wrap it well in plastic wrap, and let it rest at room temperature for 20 minutes to 1 hour. Note: Kreplach dough is sturdier than that used for ravioli. Don’t worry if it feels a bit heavy.
- For the filling, Heat the oven to 375 degrees F. Season the 3-pound pot roast with white pepper and a little sea salt. Roast in an open pan until a crust develops on the outside of the meat and the inside is well done (brown) throughout. Using a chopping bowl and mezzaluna, chop the meat into approximately 1/2-inch pieces (about the size of the chopped onion). Reserve the crusty edges for the noshers in your family.
- Sauté the onion in olive oil in a large skillet. When the onion is browned and soft, stir in the chopped meat. Let the mixture cool, then stir in the eggs, salt and pepper.
- Divide one package of dough into 2 pieces, and keep the second one wrapped so it doesn't dry out. On a lightly floured surface, roll out the first piece to a very thin rectangle, about 9 x 15 inches. Cut the dough into about 15 3-inch squares. Put about 1 tablespoon of filling on each square and dab a little egg white along two perpendicular edges. Fold over the dough on the diagonal to form a triangle. Press the top and bottom together, and press on the edges with the tines of a fork to tightly seal them. Repeat with the remaining pieces of dough, making about 45 more kreplach.
- (At this point, you may freeze the kreplach. Put them on a baking sheet in a single layer, and freeze, uncovered, until firm. Put into a plastic bag for storage. Cook from frozen, just allow 5-10 minutes longer cooking time.)
- Cook the kreplach in a large pot of lightly salted boiling water, and simmer them for 15 to 20 minutes, or until they are JUST TENDER. Remove from the water with a slotted spoon.
- To serve, reheat the kreplach in the chicken soup you will serve them in. You will be lucky if they last long enough to do that! Teacher’s Tip: It’s important to make enough Kreplach that you have plenty to eat cold for breakfast the next day.
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Family Recipe
- This recipe was entered in the contest for Your Best Dumplings