For the Kreplach filling
- 1 tbsp canola oil
- 1 large onions diced – around 1 ½ cups
- ½ – ¾ pound chuck meat – roasted then cooled
- ¼ teaspoon dried ground ginger
For the dough
- 2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons ice water plus more if necessary
To make the Kreplach
- ¼ cup liquid egg or 1 large egg beaten
For the Boiling Water
- 1 teaspoon salt
- 2 tablespoon canola oil
- Heat the oil in a large skillet over medium-high heat.
- Add the diced onions and saute until the onions are caramelized and slightly browned.
- Remove from heat and allow to cool.
- Using a meat grinder or food processor (I use my grandmother’s old fashioned grinder!), grind the meat with the onions.
- Add the ginger and mix to combine.
- Place the flour, eggs and water into a food processor bowl.
- Pulse the dough while gradually adding the ice water.
- Adding additional ice water as needed, continue pulsing until a cohesive, smooth dough ball is formed.
- Remove the dough and divide it into 2.
- On a lightly floured surface, pat one piece of dough into a rough square.
- Roll the dough into a 12×12 inch square.
- Using a ruler (like my Dad z”l always did!) cut the dough into 16 3-inch squares.
- After filling and sealing repeat with second piece of dough.
- Cover a large baking sheet with foil, then spray with non-stick vegetable spray.
- Take a 3-inch square of dough.
- Brush a light coating of egg around the edge of the square.
- Place approximately a teaspoon of meat filling into the center of the square.
- Fold the square over to make a triangle, covering the meat.
- Gently pinch the sides of the kreple to seal.
- Place on the prepared baking sheet.
- Repeat with remaining squares.
- At this point in the recipe you can freeze the kreplach on the baking sheet.
- Once the kreplach are frozen, you can remove them from the baking sheet and store them in a zipper freezer bag.
- Fill a large 6-8 quart stock pot ⅔ full of water.
- Add the salt and canola oil, and bring to a boil.
- Carefully add some of the kreplach to the water, being cautious to not crowd them.
- Simmer on medium heat for 12-14 minutes until the kreplach are cooked through, stirring occasionally.
- Serve in hot, golden, chicken soup (or your personal favorite).
- 1 10×15 inch puff pastry sheet defrosted
- 1 large egg, beaten
- dried minced onions, poppy seeds, sesame seeds dried minced garlic, Everything spice
- Line a large baking sheet with aluminum foil, then spray with non-stick vegetable spray.
- Set aside.
- Preheat oven to 375℉.
- Roll the dough into a large rectangle.
- Cut into 24 even squares.
- Place a teaspoon of meat filling in the center of the dough, then fold the ends around the meat pinching to seal.
- Place seam side down on the prepared baking sheet.
- Brush the knishes with egg, then top with your favorite topping.
- Bake for 20-25 minutes until golden brown.
- Serve with your favorite mustard or dipping sauce.