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Kreplach

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Jewish 60 Servings

INGREDIENTS

2 lb Boneless chuck or brisket of beef
Salt and freshly ground black pepper, to taste
1 Clove garlic
1 Carrot
1 Piece of celery
3 md Onions
2 tb Vegetable oil
1/4 c Vegetable oil
2 ts Salt
1 c Lukewarm water
4 c All-purpose flour (approximately)

INSTRUCTIONS

MEAT FILLING
KREPLACH DOUGH
Jewish Cooking In America, Joan Nathan Yield: About 5 Dozen (Meat)
  METHOD:
1. Season the meat with salt and pepper and rub with the garlic. Place in a
heavy pot and surround with the carrot celery, and 1 onion. Cook, covered,
for about an hour or until there is almost no water. The add water to cover
and simmer for an hour and a half.
2. While the meat is cooking, slice the remaining 2 onions and saute slowly
in the oil until brown.
3. Remove the meat from the heat and let cool. Drain and coarsely grind
with all the onions, adding a little at a broth from the meat if needed to
make it moist enough to handle.
4. To make the dough, mix the oil, salt, and water in a bowl. Gradually
stir in the flour until a medium-soft dough is formed. Place on a floured
board. Knead until the dough is smooth and soft. A food processor works
well for this.
5. Cut the dough into 3 portions. Roll out each piece of dough into a
rectangle about 1/8 inch thick. Cut into 2 inch squares. Fill each square
with about a teaspoon of the meat mixture. Dipping your fingers in flour,
fold over into a triangle, and crimp closed. Join the 2 ends together like
a little ring, as you would a tortellini or a wonton.. Repeat with the rest
of the kreplach. If you like, you can freeze the kreplach at this point. To
do so, place them on a cookie sheet in the freezer and, when frozen,
transfer them to plastic freezer bags. Otherwise, refrigerate until ready
to use.
6. To cook the kreplach, bring about 10 cups of water to a boil in a big
pot. Add the salt and about 20 kreplach at a time. When the kerplach have
risen to the top, cool with a strainer to a bowl filled with chicken soup,
serving about 3 kreplach per person.
Posted to JEWISH-FOOD digest V97 #021
From: Pat Gold <plgold@ix.netcom.com>
Date: Fri, 13 Sep 1996 07:21:43 -0700

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