Recipe courtesy of David Rosengarten
Kreplach
- Level: Easy
- Yield: 24 kreplach.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 75
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 22
- Sodium
- 101
Ingredients
2 cups unbleached white flour
2 eggs, beaten
1 teaspoon salt
2 tablespoons rendered chicken fat
2 medium onions, chopped
2 firmly packed cups boiled beef cut into slices (cooked flanken is best, but all leftover boiled or potted beef will do)
1/4 teaspoon allspice
Salt and pepper to taste
Chicken soup, store-bought or homemade
Directions
- Mix together the flour, eggs, and salt, as if making pasta. You will probably need to add about 5 to 6 tablespoons of water to reach the desired elasticity in the dough. Work it on a floured board, kneading for about 10 minutes. When it's smooth and elastic, pull it into something resembling a square. Cover with plastic wrap and let sit at room temperature for about 20 minutes.
- Place the chicken fat in a heavy saute pan over high heat. Add the onions and saute until the onions are medium-brown, about 10 minutes. Place the onions in the work bowl of a food processor, and add the sliced beef and allspice. Puree until smooth. Taste, and season well with salt and pepper.
- Roll out the kreplach dough into a large square, about 1/4-inch thick. Cut into smaller squares, about 2-inches each. You should have about 24 squares. Divide the beef mixture among them, placing a tablespoon or so of the beef mixture on the center of each square. Triangular kreplach are traditional; fold each square once to form a triangle, then pinch the edges with your fingers. You could also make square or rectangular kreplach, depending on how you fold and pinch.
- To cook the kreplach, drop them in a pot of boiling chicken soup. Traditionally, they are cooked for half an hour or so, until the noodle is soft. An alternative, giving the noodle a more AItalian@ bite, is to cook them for 15 minutes. Serve the kreplach in soup, 3 to 4 to each bowl.
- Note: Though it is traditional to serve these kreplach in chicken soup (3 to 4 per bowl), they can also make a terrific Jewish Apasta@ dish. For authenticity's sake, you can't use dairy products in the sauce but a thickened saute of mushrooms (in a vegetable oil, of course) would be a great topping
- Drink: Seltzer