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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Kreplach Recipe

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This recipe for Kreplach is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FILLING:
1.5 lb brisket seasoned and roasted
3 boneless chicken breasts seasoned and roastedOne onion-Sautéed
2 slices stale challah
1 T matzoh meal
2 eggs
Schmaltz
salt and pepper

DOUGH:
3 eggs
3 cups sifted flour
1/2 t salt
1/4 cup water (more if needed)
Directions:
Directions:
Day 1: Season and Roast brisket and chicken breasts
Process or grind brisket and chicken with sautéed onions, challah and matzoh meal. Refrigerate or freeze a this point.
MAKE DOUGH

Day 2: Add two beaten eggs and schmaltz to moisten mixture.

DOUGH:
Mix with dough hook in mixer all dough ingredients. Roll into three balls and wrap in plastic wrap. Rest for several hours or overnight.

Roll out balls of dough very thinly and cut in to 2" circles. Fill with 1t meat mixture and seal with water.

Boil uncovered for 11 minutes. Drain.

Freeze in one layer on cookie sheet, covered with parchment paper. Once frozen, transfer into ziploc bags for storage.
Number Of Servings:
Number Of Servings:
55-60 kreplach

 

 

 

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