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Kreplach I

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“posted by request, this is joan nathan's version. alot of work, but sure brings back childhood memories.”
READY IN:
4hrs
YIELD:
70 kreplach
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the meat with salt and pepper, rub with the garlic.
  2. Place in a heavy pot and surround with the carrot, celery and 1 onion.
  3. Cook covered for about one hour or until there is almost no liquid.
  4. Add water to cover and simmer for 1- 1/2 hours.
  5. While the meat is cooking, slice the remaining 2 onions and saute slowly in oil until brown.
  6. Remove the meat from heat and let cool.
  7. Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle.
  8. Dough: Mix the oil, salt and water in a bowl.
  9. Gradually stir in the flour until a medium soft dough is formed.
  10. Place on a floured board.
  11. Knead until the dough is smooth and soft.
  12. A food processor will work fine for this.
  13. Cut the dough into 3 portions.
  14. Roll each piece into a rectangle about 1/8- inch thick.
  15. Cut into 2- inch squares.
  16. Fill each square with about 1 teaspoon of the meat mixture.
  17. Dipping your hands in flour, fold over into a triangle, and then crimp closed.
  18. Join the two ends together like a little ring, as with tortellini or wontons.
  19. Repeat with the rest of the dough.
  20. If you like, you can freeze the kreplach at this point.
  21. Place on a cookie sheet in a single layer and freeze.
  22. Transfer to plastic freezer bags.
  23. Otherwise, refrigerate until ready to use.
  24. To cook the kreplach, bring about 10 cups of water to a boil in a big pot.
  25. Add salt and about 20 kreplach at a time.
  26. When the kreplach have risen to the top, cook for another 5 minutes (al dente).
  27. Remove with a strainer into a bowl filled with chicken soup.

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