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