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Kreplach I

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Ingredients

Adjust Servings:
2 lbs boneless beef chuck roast or 2 lbs beef brisket
salt & freshly ground black pepper, to taste
1 clove garlic
1 carrot
1 stalk celery
3 medium onions
3 tablespoons vegetable oil
1/4 cup vegetable oil
2 teaspoons salt
1 cup lukewarm water
4 cups flour

Nutritional information

73.6
Calories
35 g
Calories From Fat
4 g
Total Fat
1.2 g
Saturated Fat
8.9 mg
Cholesterol
75.5 mg
Sodium
6 g
Carbs
0.3 g
Dietary Fiber
0.3 g
Sugars
3.2 g
Protein
2185g
Serving Size

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Kreplach I

Features:
    Cuisine:

    Okay, if there is such a thing as TRADITIONAL kreplach this is it. Of course Joan Nathan is considered the Julia Child of Jewish cookery. My mother Pearl, may she rest in peace, would be 103 years old now. She was born in eastern Poland (Galitcia) and came to the USA as a young woman. No way did she ever use chopmeat for kreplach. As this receipe states in direction #7 a course grind is imperative to give the correct texture. She used a hand grinder attached to the side of the table. Only difference she cut the dough with a glass into rounds--(yartziet-memorial candle glass- which we used as juice glasses in my house.) She also folded the rounds in half as they were pretty well stuffed. Go Chia!!

    • 260 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Kreplach I, posted by request, this is joan nathan’s version alot of work, but sure brings back childhood memories , Okay, if there is such a thing as TRADITIONAL kreplach this is it Of course Joan Nathan is considered the Julia Child of Jewish cookery My mother Pearl, may she rest in peace, would be 103 years old now She was born in eastern Poland (Galitcia) and came to the USA as a young woman No way did she ever use chopmeat for kreplach As this receipe states in direction #7 a course grind is imperative to give the correct texture She used a hand grinder attached to the side of the table Only difference she cut the dough with a glass into rounds–(yartziet-memorial candle glass- which we used as juice glasses in my house ) She also folded the rounds in half as they were pretty well stuffed Go Chia!!, posted by request, this is joan nathan’s version alot of work, but sure brings back childhood memories


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    Steps

    1
    Done

    Season the Meat With Salt and Pepper, Rub With the Garlic.

    2
    Done

    Place in a Heavy Pot and Surround With the Carrot, Celery and 1 Onion.

    3
    Done

    Cook Covered For About One Hour or Until There Is Almost No Liquid.

    4
    Done

    Add Water to Cover and Simmer For 1- 1/2 Hours.

    5
    Done

    While the Meat Is Cooking, Slice the Remaining 2 Onions and Saute Slowly in Oil Until Brown.

    6
    Done

    Remove the Meat from Heat and Let Cool.

    7
    Done

    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
    Done

    Dough: Mix the Oil, Salt and Water in a Bowl.

    9
    Done

    Gradually Stir in the Flour Until a Medium Soft Dough Is Formed.

    10
    Done

    Place on a Floured Board.

    11
    Done

    Knead Until the Dough Is Smooth and Soft.

    12
    Done

    a Food Processor Will Work Fine For This.

    13
    Done

    Cut the Dough Into 3 Portions.

    14
    Done

    Roll Each Piece Into a Rectangle About 1/8- Inch Thick.

    15
    Done

    Cut Into 2- Inch Squares.

    Avatar Of Logan Black

    Logan Black

    BBQ aficionado specializing in tender and smoky barbecue dishes.

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