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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
smile
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Sun, Oct 06 2019, 3:10 am
My kreplach tend to open up while cooking😭.What am I doing wrong?
Also they not always are cooked through?
Any kreplach recipes which are failproof?
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Elfrida
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Sun, Oct 06 2019, 5:29 am
Mine used to open. Apart from pinching them closed very thoroughly, which I'm sure you do anyway, I've found that letting them dry for about 15 - 20 minutes before cooking them helps.
Also, when closing them use a wet finger to add a little moisture to make sure they seal well. Then let them sit on a plate and dry. (You can use this time to daven that they turn out well. Or for more important things. Or to get the next batch ready.) Then cook them.
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top mom
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Sun, Oct 06 2019, 8:01 am
Buying them ready
Foolproof!
But I'm sure you get extra schar for making them!
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sub
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Sun, Oct 06 2019, 8:03 am
Use a little less filling. And press the edges with a fork.
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Chana Miriam S
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Sun, Oct 06 2019, 8:46 am
Cook in an open pot, not a closed one, like matzah bals
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Chana Miriam S
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Sun, Oct 06 2019, 8:47 am
Also make sure enough moisture in dough.
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smile
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Sun, Oct 06 2019, 8:50 am
andrea levy wrote: | Cook in an open pot, not a closed one, like matzah bals |
I always cook matzo ball with closed lid?
Why is it better?
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Zeleze
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Sun, Oct 06 2019, 9:07 am
Press sown the sides with a fork all around
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sub
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Sun, Oct 06 2019, 9:24 am
I buy the round wonton wraps. I found them easier to work with. You could also use two, instead of folding but they might be too big.
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smile
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Thu, Oct 17 2019, 4:23 pm
I tried the Wonton wrap and they all opened up as well 😏
I still haven't found a recipe that's fool prove.
And my family loves kreplach.
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superstar
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Thu, Oct 17 2019, 4:28 pm
smile wrote: | I tried the Wonton wrap and they all opened up as well 😏
I still haven't found a recipe that's fool prove.
And my family loves kreplach. |
I use the wonton wrappers...my first batch opened but then, I got them
this is what I did
I used a bowl of water, and I turned the wonton wrapper in the bowl like a wheel, so the whole edge was wet
then I put in enough meat, but also not too much, so there was ample space to pinch close.
I pinched them around the whole edge and then I put more water and sealed them again with a fork all around
also, I sautéed the meat with onion before, so the meat didn't time to cook in the pot. the longer the wonton stays in the pot, the bigger the chance it will open...so I only kept them there until the woton was cooked through and floated to the top
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dankbar
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Thu, Oct 17 2019, 6:28 pm
You can try to use a ravioli sealer sold in hardware store.
A fork should work fine too
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heidi
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Thu, Oct 17 2019, 6:37 pm
The recipe from Spice and Spirit.
Comes out perfect
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