April 12, 2024

GF and DF Kreplach, Jewish Beef Dumplings

Enjoy this traditional Jewish pasta, filled with seasoned meat, boiled or sauteed.

GF and DF Kreplach, Jewish Beef Dumplings

GF and DF Kreplach, Jewish Beef Dumplings

Serves: 4 | Prep Time: 20 min | Cook Time: 20 min

 

Ingredients

Dough

  • 1 3/4 cups Better Batter Flour (choose one):
    • 280g Original OR
    • 236g Artisan OR
    • 245g Bread Flour
  • 3 eggs OR 1/2 cup water 
  • 1/2 tsp (3.5g) Salt
  • 3 Tbsp (42g) olive oil
  • additional water or extra flour, as needed.

Filling

  • 1 lb finely ground beef or chicken
  • 1 small onion, about 1/4 c, grated
  • 1 tsp (7g) salt

 

Instructions

Prepare dough. In a large bowl combine dough ingredients together and knead, about 5-8 minutes. This dough should start out thick and floury, and as you knead it, should develop into a relatively stiff, smooth, slightly sticky dough. Add a bit of water or extra flour ,1tbsp at a time, if the dough is too wet/dry, until a smooth dough is achieved.

Create Noodles. Once you get a good, satiny textured dough, roll it out thin on floured board, to a thickness between 1/16 and 1/8 inch thick, depending on preference. Cut the dough into 3-inch squares with a straight edge or knife.

Prepare Filling. In a small bowl mix filling ingredients well until evenly combined.

Fill kreplach. Moisten the edge of each square with water or egg. Place 1 tsp of meat filling in the center of each square. Fold over each square on the diagonal, bringing one point up to touch the point directly opposite, so that a triangle is formed. Pinch the edges together to seal and allow to sit at least 5 minutes. Repeat until all dough and/or filling is used. Kreplach can be frozen at this point or made fresh.

Cook kreplach. Prepare a large pot of water, heated to boiling. Once water boils, slide finished kreplach into pot. Cook until the dumplings float, about 1-3 minutes. Remove from from water with slotted spoon and drain.

Sauté kreplach (optional). Heat oil in a sauté pan – you don’t need too much – and sauté the kreplach until they brown. Flip and repeat on the other side.

Serve hot.

This recipe was originally published by Naomi Poe in February 2015.