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For both Kreplach & Knishes (Filling)

By: Sharon Matten January 06, 2022
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.
Prep: 10m Cook: 20m Total: 30m
Rating
0 from 0 votes
Cousines: Jewish
Tags: Soup
Servings: 1

Ingredients

  • 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

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.

Instructions

  1. Heat oil in a large skillet.
  2. Add the onions and cook over medium-high heat until onions are browned.
  3. Set aside to cool.
  4. Using a grinder of your choice, grind together the meat and onions.
  5. Stir in the ginger until well combined.

Tips

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.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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