Chabad basic kreplach - help needed

ectomorph

Thu, Oct 02 2014, 2:43 pm

This is my first time making kreplach. I think I will try this recipe. Has anyone made it? Any tips to make sure it comes out good?

I would like to boil it. Do you boil it in the soup or separately? What if they don't float to the top?

http://www.chabad.org/library/.....h.htm

DOUGH:
1 ¾ cups flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil

FILLING
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt

DOUGH:
In a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING:
in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding.
Kreplach can now be either boiled and served in soup or sauteed in oil.

TO BOIL:
Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.

TO SAUTE:
Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

NOTE:
Dough will roll out more easily after being wrapped in a damp cloth for one hour.

Yields: 18 Kreplach

ectomorph

Thu, Oct 02 2014, 6:16 pm

I only got 13 kreplach but it could be I didn't roll it out thin enough. I wet the edges as suggested in a nother recipe before putting them together.

Also, I barely used 1/3 of the filling.

ectomorph

Thu, Oct 02 2014, 7:05 pm

After boiling, they look just like my mother's, albeit a lot bigger and not as evenly shaped. Smile

So I call this a success, and I'm glad I picked this recipe to try first, it was easy to follow.

Pineapple

Thu, Oct 02 2014, 7:57 pm

ectomorph wrote:

Thank you pinapple. So You don't cook it before dropping it into boiling water?
So far I've made the wrappers... getting the meat defrosted now

Sorry didn't see earlier

No I put raw ground beef and cook in salted water