Kreplach

Recipe courtesy Ruth Teig
Show: My Grandmother's Ravioli Episode: Ruth Teig -- Jewish Cuisine

Photo: Kreplach

TOTAL TIME: 3 hr 30 min
Prep: 1 hr
Inactive Prep: 30 min
Cook: 2 hr
 
YIELD: 35 pieces
LEVEL: Intermediate

ingredients

FILLING:
  • 1 bottle dry red wine
  • Canola oil
  • Salt and freshly ground black pepper
    DOUGH:
    • 4 eggs
    • Special equipment: meat grinder
      • Preheat the oven to 375 degrees F.
        recipe tools
        • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        For the filling: Place the meat, carrots, celery and chopped onions in a large Dutch oven. Add the bottle of red wine and cook in the oven, covered, until the meat is fork tender, about 1 1/2 hours. Remove the meat from the oven and let it cool.

        In a large skillet over medium heat, saute the sliced onions in canola oil until they are translucent, about 10 minutes. Remove the onions from the heat and let them cool.

        Chop the cooled meat into large pieces that will fit into the spout of a meat grinder. Using the meat grinder, alternate grinding the meat and the caramelized onions until it has all been ground together. Taste the mixture, and adjust the seasoning with salt and pepper.

        For the dough: While the meat is cooking, place the flour and eggs in a food processor and process until the mixture forms into dough. Remove the dough from the food processor and cover it with a dry dishtowel. Let it rest on the counter for 30 minutes.

        While the dough is resting, bring a large pot of water to a boil. Once boiling, lower the heat so the water is simmering.

        Cut the dough into quarters. Leaving the other sections covered with the dishtowel, take one section and roll it out on a well-floured surface until it's about 1/4-inch thick. Cut the rolled-out dough into 2-inch squares. Place a teaspoon of meat filling onto the center of each piece of dough. Wet the sides of the dough with water and fold the dough corner to corner, crimping the dough together with your fingers to form a triangle. Join the two ends of the triangle together to form a little ring, similar to tortellini. Repeat the filling and shaping process with the rest of the dough.

        Place small batches of kreplach carefully into the pot of simmering water. When they rise to the top of the water, cook them for another 5 minutes. When the kreplach are finished cooking, remove them from the pot with a strainer and place them in a bowl with a little bit of oil. This will prevent them from sticking together.

        Notes

        Cook's Note: Serve the kreplach in chicken soup, as a side dish, or put them in the oven at 350 degrees F until they become crisp and brown around the edges.

        A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

        more from this episode

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        5

        Newest Ratings and Reviews

        Read all 2 reviews

        • on December 24, 2013

          Flag

          I doubled the recipe, made A LOT OF SOUP!
          First, sear the beef in oil in the Dutch oven.. (Not in recipe) Add more garlic!
          Put ALL the veggies in pot with meat, no need to saute separately. Just pile it all up on top of beef. Once cooked, strain veggies. Reserve the liquid!
          Grind all the veggies and meat together.

          Make broth with 2 cartons of veg broth. Add 1 tablespoon anchovy paste and 2 tablespoons soy sauce to broth. Add about 1/3-1/2 cup of the reserved beef broth.

          Make the noodles exactly as they say. Then run through a pasta machine. "9" thickness is best for final thickness. This really makes this good recipe an A+ recipe. You could sell this in a restaurant.

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        • on October 28, 2012

          Flag

          Fantastic. Easy directions and lovingly reconstruction of my Bubba's Kreplach. Another verison with cheese is also used along with sour cream. Kreplach are great in chicken soup. Oi Vey I remember it well. Translation: O my goodness I loveingly remember my mom, her sisters and my grandmother making the same delicious Kreplach.

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        Get Cooking Channel on your TV.