The kreplach family tradition – with “six-sigma” quality
The tradition continues…
Putting tradition into practice
I filled and sealed the kreplach and cooked them in a pot of boiling water.
I was pretty psyched. I had done it!! Sigh. The only problem was that I had a lot of filling left over. In my zealousness to make the filling (and with the fun of using the nifty grinder) I made too much filling. I covered the rest of the filling with plastic wrap and stuck it in the fridge. I figured I could do something with it later.
And the verdict is…
And then there were knishes!
The tradition continues…at my house…
This savory, traditional kreplach filling has a secret ingredient – ginger that makes it extra special! Don’t forget to caramelize and brown the onions for the most flavor.
- 1 1/2 pounds cooked Chuck Roast, cooled and cut into large cubes
- 2 large onions, diced
- 2 tablespoons olive oil
- 1/4 teaspoon ground dried ginger
- Heat oil in a large skillet.
- Add the onions and cook over medium-high heat until onions are browned.
- Set aside to cool.
- Using a grinder of your choice, grind together the meat and onions.
- Stir in the ginger until well combined.
I roasted the Chuck covered, covered with sliced onions, garlic powder, onion powder and paprika. Rule of thumb is 15 minutes per pound at 350° F.
Keywords: Kreplach, knish, filling, meat filling, Yom Kippur, Sukkot
These are my family’s traditional kreplach. The recipe has been handed down for generations. I make them gluten free by substituting 1:1 gluten free flour for traditional flour.
- 2 cups all-purpose flour (can be 1:1 gluten free)
- 2 large eggs
- 2 tablespoons water
- Carefully mix the dough ingredients together to form a smooth dough.
- Allow the dough to rest for 30 minutes before rolling.
- Roll the dough as thin as possible.
- You can even use a pasta roller to thinly roll out the dough.
- Measure the dough and cut out 2” squares.
- Place a little bit of the filling into the center of the square.
- Brush the edges of the dough with egg wash and pinch to seal.
- Bring a large pot of water, a tablespoon of salt, and a tablespoon of olive oil to a boil.
- Add the kreplach and boil for 20 minutes.
- Serve hot with your favorite chicken or beef soup.
Kreplach can be made in advance and frozen raw in a single layer. When ready to use, simply remove from the freezer and cook in simmering water until cooked through, around 30 minutes.
These knishes are the perfect addition to any Shabbat or Holiday meal. You can make them in advance and freeze them, then bake to perfection when you need them.
- 3 cups all-purpose flour (can be 1:1 gluten free)
- 1 tablespoons baking powder
- 3/4 teaspoons salt
- 6 tablespoons pareve margarine
- 1 cup + tablespoon warm water
- Non-stick vegetable spray
- Kreplach Meat Filling (see above)
- Preheat oven to 350° F.
- Cover two baking sheets with aluminum foil and spray with non-stick vegetable spray. Set aside.
- Combine ingredients in a large bowl. Knead until smooth.
- Divide the dough into 3 even balls.
- For each dough ball, roll the dough into a long 8” log. Cut the dough evenly into 8 1” pieces.
- Roll each piece of dough into a 3”- 3 1/2” round.
- Place a scoop of meat filling into the middle of the dough. Bring the edges of the dough to the middle over the meat and pinch to seal.
- Repeat with remaining dough.
- Place 12 knishes on each baking sheet.
- Bake for 35 minutes until golden brown.
If freezing the raw knishes to use later, add an extra 10 minutes to the baking time.
Keywords: Knishes, Meat Knishes, Shabbat, Yom Tov, Yom Kippur
More Yom Kippur and Sukkot Recipes
Are you looking for a gluten free challah recipe?
I often get request for my Gluten Free Oat Challah Recipes. I developed three different recipes that can be braided, washed and benched upon.
The first is my Original Oat Challah recipe. It’s simple, not too sweet and delicious.
The second is my Honey Oat Challah Recipe. It’s a reader favorite! It’s sweet, easy to make and braid and delicious too!
The third is my Water Oat Challah Recipe. Completely plant based and vegan, you can still braid it and wash and bench. It’s lighter than the other two recipes and easy to make.
Here are the recipes:
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- Z”L: Zichrono Livracha – May his memory be a blessing
- KIH: Kein Iyna Hara – Yiddish for without an evil eye.
- Minyan: Services in the synagogue
- Baruch Hashem: Thank G-d
- Seuda: A “ritual” meal