Boiled Beef For Kreplach Recipes

KREPLACH

Steps:

• Mix together the flour, eggs, and salt, as if making pasta. You will probably need to add about 5 to 6 tablespoons of water to reach the desired elasticity in the dough. Work it on a floured board, kneading for about 10 minutes. When it's smooth and elastic, pull it into something resembling a square. Cover with plastic wrap and let sit at room temperature for about 20 minutes.
• Place the chicken fat in a heavy saute pan over high heat. Add the onions and saute until the onions are medium-brown, about 10 minutes. Place the onions in the work bowl of a food processor, and add the sliced beef and allspice. Puree until smooth. Taste, and season well with salt and pepper.
• Roll out the kreplach dough into a large square, about 1/4-inch thick. Cut into smaller squares, about 2-inches each. You should have about 24 squares. Divide the beef mixture among them, placing a tablespoon or so of the beef mixture on the center of each square. Triangular kreplach are traditional; fold each square once to form a triangle, then pinch the edges with your fingers. You could also make square or rectangular kreplach, depending on how you fold and pinch.
• To cook the kreplach, drop them in a pot of boiling chicken soup. Traditionally, they are cooked for half an hour or so, until the noodle is soft. An alternative, giving the noodle a more AItalian@ bite, is to cook them for 15 minutes. Serve the kreplach in soup, 3 to 4 to each bowl.
• Note: Though it is traditional to serve these kreplach in chicken soup (3 to 4 per bowl), they can also make a terrific Jewish Apasta@ dish. For authenticity's sake, you can't use dairy products in the sauce but a thickened saute of mushrooms (in a vegetable oil, of course) would be a great topping
• Drink: Seltzer

KREPLACH

Steps:

• Prepare the dough as directed.
• Shred or chop the meat fine (may be done in food processor). There should be about two cups.
• Put meat into mixing bowl. Add onion juice, egg, salt and pepper. Blend by hand.
• Divide dough into quarters. Roll as thin as possible by hand or in pasta machine. A preferred method for filling kreplach is to cut the sheet of dough into 2 1/2- or 3-inch squares. Fold over and seal.
• Drop kreplach into boiling water and cover. Cook 15 to 20 minutes.
• Serve kreplach in well-seasoned hot chicken broth 4 to 8 kreplach apiece.

BEEF KREPLACH (DUMPLINGS)

Steps:

• Dough:.
• Mix water, egg, oil and salt in a mixer for a few min.
• Gradually add flour. Continue mixing for an additional 8-10 min.
• Roll out onto a floured surface. Cut squares of 2 inches.
• Meat:.
• Brown Meat in oil. Season with salt, pepper and parsely. Make sure to break up all clumps.
• Let meat cool. Drain fat and oil from the Meat.
• Put a tablespoon of Meat into the middle of the dough square. Completely close the square.
• For soup: add to boiling soup. Keep boiling for about 15 min.
• To fry: heat oil when hot add kreplach. Brown on all sides.