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Beef Kreplach
Recipes
Beef Kreplach
6 servings
45 minutes total (Active 20 minutes)

Ingredients

    • For the dough:
    1. 2 ½ cups flour
    2. 2 large eggs
    3. ¼ cup water
    4. ½ cup olive oil
    5. ½ teaspoon kosher salt
      1. For the filling:
      2. 1 small yellow onion
      3. 8 oz ground beef (or chicken or turkey)
      4. ¼ cup plain bread crumbs
      5. 1 large egg
      6. ½ teaspoon pepper
        1. For serving:
        2. 12 cups water
        3. 2 tablespoons kosher salt
        4. 64 oz reduced-sodium chicken broth (or stock)

        Steps

          1. Make the dough. Place flour in medium bowl, then make a well in center. Combine eggs, water, oil, and salt in separate bowl; pour wet mixture gradually into well, stirring until blended. Form mixture into a dough ball, cover, and set aside.
          2. Make the filling. Chop onion finely (½ cup). Combine beef, onions, bread crumbs, egg, pepper, and 1 teaspoon salt in medium bowl and mix until well blended (wash hands).
          3. Prepare kreplach. Bring water and remaining 2 tablespoons salt to a boil in large stockpot. Dust flat work surface with flour. Divide dough in half; roll one-half dough out to 12- x 12-inch square, about ⅛-inch thick. Cut dough into 16 (3-inch) squares; place about 2 teaspoons filling at 1 corner of each square. Fold corner to corner to create triangles; crimp with fork to seal. Place kreplach on lightly floured baking sheet and cover loosely. Repeat with remaining dough and filling.
          4. Place kreplach in boiling water in batches; cook 12–15 minutes until kreplach float, dough is tender, and filling is 160°F. Meanwhile, heat broth following package instructions and ladle into serving bowls. Remove kreplach from water with slotted spoon and place in broth. Serve.

        Amount per ⅙ recipe serving: Calories 500, Total Fat 26g, Sat Fat 5g, Trans Fat 0g, Chol 115mg, Sodium 1330mg, Total Carb 46g, Fiber 2g, Sugars 2g, Protein 17g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 20%