Classic Kreplach Delight
This beloved Jewish dumpling, known as Kreplach, is a delightful way to honor tradition and family. Inspired by Joan Nathan's cherished recipe, this version brings together seasoned beef in a tender dough, reminiscent of childhood gatherings and hearty family meals. Perfect for holidays or a comforting weeknight dinner, these dumplings can be served in a savory chicken soup or enjoyed on their own. Although it requires some effort, the rich flavors and satisfying results of creating these homemade kreplach will make it worth every moment. Share them with loved ones and create your own memories!
70
Servings
50
Calories
11
Ingredients
Ingredients
Boneless beef chuck roast or beef brisket
2 lbs (Trimmed and cut into large chunks)
Salt
to taste
Freshly ground black pepper
to taste
Garlic
1 clove (Crushed)
Carrot
1 (Chopped)
Celery
1 stalk (Chopped)
Onions
3 medium (Sliced)
Vegetable oil
3 tablespoons for sautéing and 1/4 cup for dough
Water
1 cup lukewarm
Flour
4 cups (All-purpose)
Additional salt for boiling
to taste
Instructions
1
Begin by seasoning the beef with salt and freshly ground black pepper, then rub the garlic over the meat.
2
In a heavy pot, place the seasoned meat and surround it with chopped carrot, celery, and one sliced onion. Cover the pot and cook for about one hour, stirring occasionally, until there is minimal liquid in the pot.
3
Next, add enough water to cover the meat and simmer covered for 1.5 hours until the meat is tender.
4
While the meat simmers, heat 3 tablespoons of vegetable oil in a skillet over low heat. Add the remaining two sliced onions and sauté until they are deeply browned and caramelized.
5
Once the meat is cooked, remove it from the heat and allow it to cool slightly. Drain the meat, and using a grinder, coarsely grind the meat along with the sautéed onions. If necessary, add a little reserved broth to keep the filling moist.
6
For the dough, mix together 1/4 cup of vegetable oil, 2 teaspoons of salt, and 1 cup of lukewarm water in a mixing bowl.
7
Gradually stir in 4 cups of flour until a medium-soft dough forms. Transfer the dough to a lightly floured surface and knead until smooth and soft, about 5 minutes.
8
Divide the dough into three equal portions and roll each piece out into a rectangle approximately 1/8-inch thick. Cut the rectangles into 2-inch squares.
9
Take a square of dough and place about 1 teaspoon of the meat filling in the center. Moisten the edges with water, fold it into a triangle, and crimp the edges to seal. If desired, join the two corners of the triangle to form a ring shape, similar to tortellini.
10
Continue the process with the remaining dough and filling. The assembled kreplach can be frozen at this stage. Arrange them in a single layer on a cookie sheet, freeze, then transfer to zip-top freezer bags for storage.
11
When ready to cook, bring approximately 10 cups of water to a boil in a large pot. Add salt generously to the boiling water and then drop in the kreplach in batches of about 20.
12
Once the kreplach float to the surface, allow them to cook for an additional 5 minutes until they are tender (al dente).
13
Use a slotted spoon to remove the cooked kreplach and transfer them into a bowl of warm chicken soup, or serve them as desired.
Nutrition Information
1.4g
Fat
6.4g
Carbs
3.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Kreplach?
Kreplach are traditional Jewish dumplings consisting of a seasoned meat filling encased in a tender dough, often served in soup.
Who inspired this Classic Kreplach Delight recipe?
This recipe is inspired by the cherished versions created by Joan Nathan.
What type of beef is recommended for the filling?
The recipe suggests using two pounds of boneless beef chuck roast or beef brisket.
How should the meat be prepared before cooking?
The meat should be trimmed and cut into large chunks, seasoned with salt and pepper, and rubbed with a crushed clove of garlic.
What vegetables are cooked with the beef?
The beef is cooked with one chopped carrot, one chopped celery stalk, and one sliced onion.
How long does the beef need to cook initially?
The meat is first cooked for about one hour until minimal liquid remains, then simmered in water for an additional 1.5 hours.
How many onions are needed in total for this recipe?
A total of three medium onions are used: one for cooking with the meat and two for caramelizing.
How are the sautéed onions prepared?
Two sliced onions are sautéed in three tablespoons of vegetable oil over low heat until they are deeply browned and caramelized.
What is the secret to a moist meat filling?
If the ground meat and onion mixture is too dry, you can add a little bit of the reserved cooking broth.
What ingredients are required for the kreplach dough?
The dough consists of 1/4 cup vegetable oil, 2 teaspoons of salt, 1 cup of lukewarm water, and 4 cups of all-purpose flour.
How long should the dough be kneaded?
The dough should be kneaded on a lightly floured surface for approximately 5 minutes until it is smooth and soft.
How thin should the dough be rolled out?
The dough should be rolled into rectangles approximately 1/8-inch thick.
What size should the dough squares be?
The rolled dough should be cut into 2-inch squares.
How much filling goes into each dumpling?
Place about 1 teaspoon of the meat filling in the center of each dough square.
How do you seal the kreplach?
Moisten the edges of the dough square with water, fold it into a triangle, and crimp the edges to seal.
Can I make these into different shapes?
Yes, you can join the two corners of the triangle to form a ring shape similar to tortellini.
Can kreplach be frozen for later use?
Yes, they can be frozen in a single layer on a cookie sheet and then transferred to zip-top freezer bags.
How much water is needed to boil the dumplings?
You should bring approximately 10 cups of generously salted water to a boil.
How many kreplach should be boiled at one time?
It is recommended to cook them in batches of about 20.
How long do the kreplach take to cook?
Once they float to the surface, let them cook for an additional 5 minutes until they are al dente.
What is the best way to serve these dumplings?
They are traditionally served in a bowl of warm chicken soup or can be enjoyed on their own.
How many servings does this recipe provide?
This recipe makes approximately 70 servings.
What are the calories per serving?
Each serving contains approximately 50 calories.
What is the fat content per serving?
Each serving contains about 1.4g of fat.
How many carbohydrates are in one kreplach?
There are 6.4g of carbohydrates per serving.
How much protein is in each serving?
Each serving provides about 3.4g of protein.
What equipment is needed to process the meat?
A grinder is used to coarsely grind the cooked meat along with the sautéed onions.
Is this recipe categorized as meat or dairy?
This is categorized as a Meat recipe.
What tags are associated with this dish?
Tags include kreplach, jewish dumplings, beef filling, comfort food, and traditional dish.
What is the texture of the dough?
The dough is described as medium-soft, smooth, and tender.