Crispy Meat Kreplach
Crispy Meat Kreplach is a treasured Jewish culinary delight that beautifully marries tradition with flavor. These delightful pockets of dough are stuffed with a savory blend of tender beef and caramelized onions, creating a rich filling that bursts with flavor in every bite. Designed to be reminiscent of ravioli but with a distinctive crispy texture, they can be enjoyed as a side dish or a delectable appetizer. The preparation involves crafting a silky dough that’s rolled out to a thin layer, then filled with a seasoned meat mixture before being folded into perfect packets. They are typically boiled and can be served in a warm chicken soup for comfort or baked to achieve a delightful golden crisp on the outside. Whether served at a festive holiday meal or a casual family dinner, these Kreplach are sure to be a hit. Perfect for making ahead of time and freezing for easy future meals, this recipe reflects a heartfelt family tradition passed down through generations.
10
Servings
210
Calories
10
Ingredients
Ingredients
Eggs
3 (beaten)
Flour
2 cups (all-purpose)
Salt
3/4 teaspoon (to taste)
Water
approx. 3 tablespoons (as needed)
Cooked Beef
1 lb (chopped (roast beef or brisket))
Onions
2 (sliced and browned)
Egg
1 (beaten, for filling)
Salt
to taste (for filling)
Pepper
to taste (for filling)
Olive Oil or Butter
as needed (for brushing)
Instructions
1
Prepare the Dough: In a large bowl, beat 3 eggs lightly. Gradually add in 2 cups of flour and 3/4 teaspoon of salt. Mix until combined, then add approximately 3 tablespoons of water, enough to form a stiff dough.
2
Knead the Dough: On a floured surface, knead the dough for about 5 minutes until it is smooth and elastic. Cover the dough with a clean cloth and let it rest for 30 minutes.
3
Roll and Shape: After resting, roll out the dough on a floured surface as thin as possible without tearing. Cut the dough into 2-inch squares and lay them out on a cloth to dry slightly.
4
Prepare the Meat Filling: In a food processor, combine 1 lb of chopped cooked beef (roast beef or brisket) and 2 sliced, browned onions. Pulse until the mixture is coarsely ground. Transfer to a bowl, then add 1 beaten egg, salt, and pepper to taste, mixing until well combined.
5
Assemble the Kreplach: Place a teaspoon of the meat filling in the center of each square of dough. Fold the squares over to form triangles, pressing the edges together to seal. If necessary, moisten the edges with water or egg yolk to ensure they stick well.
6
Cook the Kreplach: Bring a large pot of salted water or broth to a boil. Drop the kreplach into the boiling liquid and cook for 15 minutes or until they float to the top and are tender.
7
Drain and Serve: Use a slotted spoon to remove the kreplach and drain them on paper towels. They can be refrigerated or frozen for future meals. If serving immediately, enjoy them directly in hot soup.
8
Bake for Crispiness (if desired): For a crispy texture, brush the tops of the boiled kreplach with olive oil, butter, or schmaltz. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, monitoring closely to avoid over-browning.
Nutrition Information
9
Fat
25
Carbs
8.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Meat Kreplach?
Crispy Meat Kreplach is a traditional Jewish dish consisting of dough pockets filled with a savory blend of tender beef and caramelized onions.
What are the main ingredients for the dough?
The dough is made from 3 eggs, 2 cups of all-purpose flour, 3/4 teaspoon of salt, and approximately 3 tablespoons of water.
How long should I knead the dough?
You should knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
Does the dough need to rest before rolling?
Yes, the dough should be covered with a clean cloth and allowed to rest for 30 minutes.
How thin should the dough be rolled out?
The dough should be rolled out as thin as possible without tearing to ensure the best texture.
What size should the dough squares be cut into?
The dough should be cut into 2-inch squares.
What kind of meat is used for the filling?
The recipe calls for 1 lb of chopped cooked beef, such as roast beef or brisket.
How are the onions prepared for the filling?
Two onions should be sliced and browned before being processed with the meat.
How do I prepare the meat filling mixture?
Combine the cooked beef and browned onions in a food processor and pulse until coarsely ground, then mix with a beaten egg, salt, and pepper.
How much filling should I put in each kreplach?
Place approximately one teaspoon of the meat filling in the center of each dough square.
What shape are the kreplach folded into?
The dough squares are folded over the filling to form triangles.
How do I ensure the edges of the kreplach stay sealed?
Press the edges together firmly; if needed, moisten them with a little water or egg yolk to help them stick.
How do you cook the kreplach initially?
Drop them into a large pot of boiling salted water or broth and cook for 15 minutes.
How do I know when the boiled kreplach are done?
They are ready when they float to the top of the boiling liquid and are tender.
Can I serve these immediately after boiling?
Yes, you can serve them directly in hot soup after draining them on paper towels.
How do I make the kreplach crispy?
To achieve a crispy texture, brush the boiled kreplach with olive oil, butter, or schmaltz and bake them.
What temperature should I use to bake the kreplach?
Bake them in a preheated oven at 350°F (175°C).
How long do they need to bake for crispiness?
Bake for about 30 minutes, monitoring closely to avoid over-browning.
Can I freeze meat kreplach?
Yes, they are perfect for making ahead of time and can be frozen for future meals.
How many servings does this recipe make?
This recipe yields approximately 10 servings.
What is the calorie count per serving?
Each serving contains approximately 210 calories.
How much protein is in one serving?
There are 8.5 grams of protein per serving.
What is the fat content per serving?
Each serving contains 9 grams of fat.
How many carbohydrates are in each serving?
There are 25 grams of carbohydrates per serving.
Can I use a different type of meat?
While the recipe suggests roast beef or brisket, any chopped cooked beef can be used for the filling.
What can I use to brush the tops before baking if I want to keep it traditional?
Schmaltz (rendered chicken fat) is a traditional choice for brushing the tops before baking.
Is this recipe suitable for an appetizer?
Yes, Crispy Meat Kreplach works excellently as both a side dish and a delectable appetizer.
What should I do after removing them from the boiling water?
Use a slotted spoon to remove them and drain them on paper towels before serving or baking.
What is the texture of the dough?
The dough is designed to be silky when rolled thin and can become delightfully golden and crisp when baked.
What cultural tradition does this recipe belong to?
Kreplach is a treasured staple of Jewish culinary heritage, often served during festive holiday meals.