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Kreplach with Three Different Fillings

Ashley Gordon

Kreplach Dough (courtesy of Tori Avey)

  • 3 large eggs
  • 3 tbsp olive oil
  • 1 1/2-2 cups flour
  • 1.25 tsp salt
  1. In a medium bowl, mix eggs and oil.
  2. In a large bowl, mix 1.5 cups of flour with the salt.
  3. Make a well in the middle of the flour and pour in the egg and oil mixture.
  4. Use a fork to begin incorporating the flour into the egg mixture. Continue until the mixture is too thick to mix with a fork. Then, begin using your hands to mix and knead the dough.
  5. Add ½ cup of flour a little at a time until the door is no longer sticky. You might not use a fill ½ cup.
  6. Let the dough rest for 20-30 minutes covered.

Vegetarian filling:

  • 1 small head or ½ large head of cauliflower
  • 1 medium onion
  • 2 carrots, peeled
  • ½ tbsp salt
  • ½ tbsp pepper
  • ¾ tbsp smoked paprika (regular is okay, too)
  • ½ tbsp garlic powder
  1. Break down the cauliflower into florets and pulse in a food processor until very finely chopped.
  2. Break down the carrots into chunks and pulse in a food processor until very finely chopped.
  3. Chop the onion into large pieces and pulse in a food processor until very finely chopped.
  4. Add salt, pepper, paprika, and garlic powder and mix.
  5. In a large frying pan, heat 2 tbsp olive oil over medium-high heat.
  6. Add the vegetarian filling mix and cook until the vegetables are soft and begin to brown on the bottom of the pan. This takes about 10-15 minutes.
  7. Remove from the heat and let cool.

Chicken filling

  • 2 chicken breasts, approximately 1 pound, cooked
  • 2 chicken legs, approximately 1 pound, cooked
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ black pepper
  • 1 tsp smoked paprika (regular is okay, too)
  • 1 egg
  1. Remove the chicken from the bone if not using boneless meat.
  2. Place the chicken in a food processor and pulse until very finely chopped.
  3. Add the salt, garlic power, onion powder, pepper, and paprika and mix until incorporated.
  4. Add the egg and mix until incorporated.

Beef filling

  • 1 – 1.5 pounds ground beef
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  1. Heat 1 tbsp of olive oil in a large pan over medium-high heat.
  2. Add the meat to the pan along with the salt, pepper, garlic powder, and onion powder. Use a spoon to incorporate the spices into the meat as it begins to cook.
  3. Brown the beef until cooked through.
  4. Use a potato masher to break the meat up until it looks finely chopped. Alternatively, use a food processor.

Folding techniques:

  • For half-moon, three corner, and triangle folding techniques, refer to Tori Avey’s blog: https://toriavey.com/toris-kitchen/chicken-kreplach/
  • For the tortellini folding technique, follow the half-moon steps in Tori Avey’s blog. Instead of rolling the edge of the kreplach after it’s folded, bring the two corners of the half-moon together and press to seal them. You can use a little water to help with the seal.
August 4, 2020 14 Av 5780