| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | 30 | Servings | ||
INGREDIENTS
| 3/4 | lb | Boneless trimmed chuck steak |
| 1 1/2 | T | Peanut oil |
| 1 | Onion, chopped | |
| 1/4 | lb | Beef liver |
| 2 | Eggs | |
| Salt & pepper to taste | ||
| 2 | c | Flour |
| 4 | qt | New York Penicillin or other |
| homemade chicken broth | ||
| 3 1/2 | ch squares. Arranging each square of dough with 1 , ch squares. Arranging each square of dough with 1 corner |
INSTRUCTIONS
Cook the chuck in water to cover over medium heat until tender, about 45 minutes. Drain the meat; set aside to cool to room temp. Heat oil in a heavy skillet over medium heat. Add the onion and liver and saute until the onions are soft and the liver is cooked through, 3-4 minutes each side. Drain off any excess oil from the liver and onions; set aside to cool to room temp. With a meat grinder or in a food processor, grind the liver and the chuck. Add 1 of the eggs, seasoned with salt and pepper, and process until well mixed. In a large mixing bowl, combine the flour and 1/4 tsp. salt and make a well in the center. In a small bowl, whisk the remaining egg with 1/4 cup of water. Pour the egg mixture into the well of the dry ingredients and mix with a spoon until smooth. Turn out dough onto a floured board and knead until soft and silky, about 6 minutes. If the dough is too wet, dust with flour and knead it in. Divide the dough into 2 even balls. Let the dough rest for 1 to 2 hours. Roll the dough out, 1 ball at a time, 1/4 inch thick. Cut the dough into 3 to pointing at you, take 1 tablespoon of the meat mix and put it on the top half of the dough. Moisten 2 sides of the dough with cool water and fold the bottom half up over the top, forming a triangle. Fold the 2 opposite edges together, pinching the dough so that the kreplach resembles a tortellini. Repeat with the remaining dough squares and filling. (You can freeze the kreplach at this point in freezer bags. They keep 2-3 months. Defrost in the refrigerator on a rack, so the bottoms don't get soggy!) Bring the broth to a boil in a large pot. Slide the kreplach into the boiling chicken broth and cook them through, about 5 minutes. Serve immediately. Makes 25-30 kreplach or serves 8. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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