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Forum
-> Yom Tov / Holidays
-> Purim
amother
OP
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Wed, Mar 01 2023, 10:35 am
I pinched the edges tightly, but some of them still opened during cooking. Now I have to find the time to make a second batch
Any tips?
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amother
Tulip
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Wed, Mar 01 2023, 10:52 am
Following ! I always have this problem ! OP, what do you fill your kreplach with ? Can I use boiled chicken from soup ? Do I mash and mix with something else ?
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amother
OP
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Wed, Mar 01 2023, 10:59 am
Ground beef. I mix in spices and sauteed onions. Yumm!!
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amother
Cyan
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Wed, Mar 01 2023, 11:02 am
Put in the filling when it's already cooked & don't overfill. Put the uncooked kreplach in to the soup right before the meal, when you're heating up the soup for serving.
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amother
Jetblack
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Wed, Mar 01 2023, 11:03 am
Use warm water on your hands to pinch the dough shut.
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Elfrida
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Wed, Mar 01 2023, 11:10 am
Moisten the edges before pinching g them closed. Then let them dry for at least ten minutes before cooking them.
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amother
OP
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Wed, Mar 01 2023, 11:23 am
Thanks! I will try those ideas!
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jflower
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Wed, Mar 01 2023, 11:49 am
I lightly fry them in frying pan with just a bit of oil. Add them to soup to heat up just before serving. Works like a charm.
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amother
DarkKhaki
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Wed, Mar 01 2023, 12:02 pm
Beat an egg white and use a pastry brush or your fingers to brush the edges before you seal them.
You can use chopped soup chicken if you add salt, spices, an egg and a lot of sautéed onion. If you just use plain soup chicken it’ll come out dry and bland.
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amother
Acacia
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Wed, Mar 01 2023, 3:35 pm
Twist the top oriental style.
I used ground chicken
I also boil first remove and dry and dump them in the soup at the very end
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amother
Ivory
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Wed, Mar 01 2023, 4:22 pm
Elfrida wrote: | Moisten the edges before pinching g them closed. Then let them dry for at least ten minutes before cooking them. |
This!
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