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Kreplach questions



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smile




 
 
    
 

Post 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




 
 
    
 

Post 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




 
 
    
 

Post Sun, Oct 06 2019, 8:01 am
Buying them ready Hiding
Foolproof!
But I'm sure you get extra schar for making them!
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sub




 
 
    
 

Post Sun, Oct 06 2019, 8:03 am
Use a little less filling. And press the edges with a fork.
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thunderstorm




 
 
    
 

Post Sun, Oct 06 2019, 8:44 am
Jamie Geller uses 2 layers of wonton wrappers . See video below.
https://m.youtube.com/watch?v=jDYsIzLObBg
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Chana Miriam S




 
 
    
 

Post 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




 
 
    
 

Post Sun, Oct 06 2019, 8:47 am
Also make sure enough moisture in dough.
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smile




 
 
    
 

Post 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




 
 
    
 

Post Sun, Oct 06 2019, 9:07 am
Press sown the sides with a fork all around
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sub




 
 
    
 

Post 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




 
 
    
 

Post 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




 
 
    
 

Post 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




 
 
    
 

Post 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




 
 
    
 

Post Thu, Oct 17 2019, 6:37 pm
The recipe from Spice and Spirit.
Comes out perfect
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