kosher

Kreplach with various fillings

Ashkenazi cuisineJewish cuisineSukkotRosh Hashanahsoupeggplantsfish

Ingredients

Ingredients for the dough:

Flour – 300 g (preferably half hard and half soft varieties)
Eggs – 3 pcs
Salt – 1 pinch
Warm water if needed

Classic filling:

Boiled chicken meat or lean boiled beef – 500 g
Onion – 1 pc (large)
Vegetable oil – 1 tsp
Crushed walnuts – 2 tbsp (heaping)
Garlic – 1 clove
Spices to taste
Salt

Fish filling:

Any firm fish, such as salmon, cod, or dorado – 500 g (pre-boil in salted water with bay leaf, but do not overcook)
Shallot – 1 pc
Vegetable oil – 1 tsp
Breadcrumbs from stale bread – 2 tbsp (heaping) (sourdough rye bread adds a very interesting flavour)
Garlic – 1 clove
Fresh parsley – 1 bunch
Horseradish – 1 tsp (heaping, freshly grated or jarred, but without cream)
Capers – 2 tbsp
Salt
Freshly ground white pepper

Mushroom filling:

Any mushrooms available, preferably a mix – 500 g(if frozen, defrost and squeeze out excess moisture; if fresh, clean and chop; sauté until cooked in vegetable oil with salt and pepper)
Onion – 1 pc
Vegetable oil – 1 tsp
Dried forest mushrooms – 1 handful(soak in boiling water for 15 minutes, drain, and squeeze well)
Garlic – 1 clove
Breadcrumbs from stale bread – 3 tbsp (heaping)
Hard cheese, grated (like Parmesan or Pecorino) – 1 tbsp (heaping)
Dried basil, nutmeg, freshly ground white and green pepper
Salt

Vegetable filling:

Eggplants – 200 g(peel, slice into rounds, sprinkle with salt, let sit, squeeze out excess moisture, then fry until golden)
Green beans – 200 g(fresh or frozen, boil in salted water, remove tough outer skin)
Sweet bell pepper – 1 pc (large)(grill without oil)
Onion – 1 pc
Vegetable oil – 1 tsp
Crushed walnuts – 2 tbsp (heaping)
Garlic – 1 clove
Tahini – 1 tsp
Salt
Freshly ground green pepper

Dairy filling:

Fresh cheese (ricotta is ideal; if not available, use what you have, even good quality firm cottage cheese, well-drained) – 500 g
Vegetable oil – 1 tsp
Crushed almonds – 2 tbsp (heaping)
Breadcrumbs from stale bread – 3 tbsp (heaping)
Hard cheese, grated (like Parmesan or Pecorino) – 1 tbsp (heaping)
Garlic – 1 clove
Cinnamon, nutmeg, hot red pepper
Salt

Cooking method

Knead a firm dough from flour, eggs, and salt, similar to Italian ravioli dough (you can scale up the proportions, but remember the ratio: 1 egg per 100 g of flour). If the eggs are small, you can add a little warm water to make the dough elastic. Shape the dough into a ball, wrap in cling film, and let rest for at least an hour.

While the dough rests, prepare the filling. Place all the ingredients and spices for the filling in a food processor and blend into a uniform paste. The paste should be soft, neither runny nor dry.

Roll out the dough to a thickness of about 1.5–2 mm. Either cut circles about 6 cm in diameter or cut the dough into squares (6 x 6 cm). Place a piece of filling the size of a large hazelnut onto each piece of dough. Fold the dough in half and pinch the edges tightly.

Bring pre-prepared broth to a boil and carefully add the kreplach (the broth should not boil too vigorously to avoid the kreplach coming apart). Alternatively, they can be cooked in water, in which case they are served without broth.

Cook them like dumplings – they are ready when they float to the surface.

Serve in deep bowls (use beef, chicken, fish, or vegetable broth or serve without broth). Garnish with herbs, sprinkle with fried onions, and drizzle with olive oil or add a pat of butter.

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