Kreplach (Jewish Ravioli) |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 5 |
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Now that I'm back in Australia, I really miss the yummy Jewish food I used to eat at The Bagel in Chicago. I looked on 'Zaar for a Kreplach recipe & my search didn't give me anything. I looked on the Net & this is what I found. It sounds authentic... I'll post any comments once I make it. The prep time is approximate. Note: instead of making noodles from scratch, buy Won-Ton skins Ingredients:
1/2 teaspoon salt |
2 eggs, slightly beaten |
2 cups flour, unsifted |
2 cups beef or 2 cups lamb, cooked and ground |
1 egg |
1 tablespoon onion, minced |
salt and pepper, to taste |
Directions:
1. Filling: Combine meat, onion, salt, pepper& egg in a food processor until just mixed.
2. Dough: Add salt to eggs, then add eggs to flour.
3. Mix with your hands until the dough leaves the sides of the bowl.
4. It should be stiff.
5. Knead until dough is smooth and elastic.
6. Roll out on a lightly floured board, stretch until it is very thin.
7. Cut dough into 3 squares and fill with 1TB of the filling.
8. Fold into a triangle& crimp edges with a fork.
9. Cook in boiling water for 10-12 minutes or until they rise to the top.
10. Serve in chicken soup, or as an appetiser or side dish.
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