Potato Onion, Beef and Cheese Kreplach

Photo: Sheri Wetherell

Ingredients

Wrappers:

3 cups flour

1 teaspoon salt

3 eggs, beaten

3 tablespoons cold water

1 egg, beaten, for binding kreplach

1 tablespoon salt

Potato filling:

2 tablespoons corn oil

3/4 cup finely chopped onion

1 teaspoon finely chopped or crushed fresh garlic

1 egg yolk

1 cup cooked, mashed potato

2 tablespoons minced fresh parsley

1 tablespoon minced scallions

1 teaspoon salt

1/4 teaspoon pepper

Meat filling:

2 tablespoons corn oil

3/4 cup finely chopped onion

1/2 pound ground beef

1 egg yolk

2 tablespoons finely chopped fresh parsley

1 teaspoon salt

1/4 teaspoon pepper

Cheese filling:

1 cup farmer cheese

1/4 cup sugar

1 egg, beaten

Preparation

Potato Filling:

Heat corn oil in a skillet, and sauté onions until nicely browned. At the last minute, add garlic, which browns quickly.

In a large bowl, combine onion-garlic mixture with all other ingredients, and blend thoroughly.

Meat Filling:

Heat corn oil in a skillet; sauté onions until nicely browned, remove with a slotted spoon, and set aside. Add meat to the pan and sauté on high heat, stirring frequently until all meat is browned. Put the onions back in and sauté with meat, stirring constantly for 1 minute. Let cool.

In a bowl, thoroughly mix meat-onion mixture with all remaining ingredients.

Cheese Filling:

Combine all ingredients in a bowl, and blend thoroughly.

Make wrappers and cook:

Sift flour and 1 teaspoon salt into a large bowl, and create a well in the center.

Pour eggs into the well, and, wetting your hands, knead into a dough. Add water, and continue kneading until dough is smooth. Roll dough into a ball, place it in a bowl, cover the bowl with a damp cloth, and refrigerate for 30 minutes.

On a well-floured board, roll dough as close as possible to paper-thinness with a floured rolling pin. Cut into 2-inch squares. You can r oll each individual square a bit thinner before you fill it. Have bowl with beaten egg, a teaspoon, and filling at hand.

Place a flatware teaspoon of filling in the center of the square and fold diagonally to create a triangle. Seal sides with egg mixture.

Bring a pot of water to a vigorous boil, add 1 tablespoon salt, drop in the kreplach, and cook for 20 minutes. Serve in chicken soup or, for dairy fillings, with sour cream and fried onions.

Comments

Permalink Sheri Wetherell
March 19, 2011

Photo by Flickr user: MMChicago (http://www.flickr.com/photos/62521545@N00/1506689517)

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About

Kreplach, sometimes referred to as Jewish raviolis or wontons, are pasta dumplings that are filled with meat, cheese or potatoes and usually served in chicken soup. Their triangular shape represents Judaism's three patriarchs: Abraham, Isaac, and Jacob. Their paper-thin wrapper lets the delicious filling show through.

Timesaver:
You can also purchase Chinese wonton wrappers, available at most supermarkets, instead of making your own dough.

This recipe was adapted from Bon Appétit.