Try this Beef Kreplach recipe, or contribute your own.
Suggest a better descriptionSeason the meat with salt and pepper; rub with the garlic. Place in a heaavy pot and surround with the carrot, celery an 1 onion. Cook covered for about one hour or until there is almost no liquid. Add water to cover and simmer for 1 1/2 hours. While the meat is cooking, slice the remaining 2 onions and saute slowly in oil until brown. Remove the meat from heat and let cool. Drain and coarsely grind with all the onions, adding a little broth from the meat if needed to make it moist enough to handle. Dough: Mix the oil, salt and water in a bowl. Gradually stir in the flour until a medium soft dough is formed. Place on a floured board. Knead until the doughis smooth and soft. A food processor will work fine for this. Cut the dough into 3 portions. Roll each piece into a rectable about 1/8 inch thick. Cut into 2 inch squares. Fill each square with about 1 tsp of the meat mixture. Dipping your hands in flour, fold over into a triangle, and then crimp closed. Join the two ends together like a little ring, as with tortellini or wontons. Repeat with the rest of the kough. If you like, you can freeze the kreplach at this point. Place on a cookie sheet in a single layer and freeze. Transfer to plastic freezer bags. Otherwise, refrigerate until ready to use. To cook the kreplach, bring about 10 cups of water to a boil in a big pot. Add salt and about 20 kreplach at a time. When the kreplach have risen to the top, cook for another 5 minutes (al dente). Remove with a strainer into a bowl filled with chicken soup. Recipe by: Jewish Cooking in America, Joan Nathan Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug 30, 1998,
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Serving Size: 1 Serving (2193g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2921 | ||
Calories from Fat: 633 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.3g | 94 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 40.9g | ||
Polyunsanturated Fat 20.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.3mg | 2 % | |
Potassium 1398.3mg | 37 % | |
Total Carbohydrate 498.9g | 147 % | |
Dietary Fiber 25.8g | 103 % | |
Sugars, other 473.1g | ||
Protein 67.4g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2921
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