Meat Kreplach

Meat Kreplach

Neither capellettis nor pirogis: the Kreplaj look alike, but are not really the same...

Ingredients

Dough

1 pound of white flour 0000
5 eggs
1 tablespoon of oil
1 teaspoon of salt


Filling

1 pound of meat: flanken, roast beef, or any meat juicy and not very hard after cooking
1 leek
1 onion
1 green onion
1 celery sprig
Cold water
Salt
3 large onions, cut into squares
Oil
1 egg

Directions

Filling

Put the meat and vegetables in a pot along with the cold water and salt
Boil for 2 hours over medium heat
Let the meat cool, shred and chop with a knife

In a pan, fry the onion until golden brown
Remove excess oil
Mix the meat with the onion and 1 egg
Let cool

 

Dough

Beat the eggs with salt and oil, add the flour slowly and mix until malleable

Let it rest covered in the fridge for 1/2 hour

Stretch the dough with a rolling pin on a floured board or table until it is about 0,1 inch thick.

Cut with round cutter of approximately 1,5 inches

Place a small amount of the filling in the center and fold in the middle, seal all the ends well (or the filling will escape)

 

Cooking

Put water with salt in a pot. When it’s boling, add the kreplach and cook 10 to 15 minutes, according to the thickness of the dough

Strain nd serve the kreplach with chicken broth

Sumario
Meat Kreplach
Nombre del artículo
Meat Kreplach
Descripción
Neither capellettis nor pirogis: the Kreplaj look alike, but are not really the same ...
Autor
Publisher Name
Oivavoi
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