Here is a messy, time consuming, delicious and always enjoyable treat for the entire family. Kreplach is a traditional addition to chicken soup that lends a little more substance and flavour to the already wonderful broth. These Kreplach are filled with meat and are a hearty and intensely fantastic meal.
These little “dumplings” are similar to their other ethnic counterparts: Wontons-Chinese food, Ravioli-Italian food, Samosas-Indian food, Empenadas-South American food. It seems like every ethnicity has something in the way of a dumpling regardless of how it is actually prepared and served. So, here goes, have fun making these, you will not regret it for a second.
3 large eggs
1/2 tsp salt
1 1/2 – 2 cups flour
1/4 – 1/2 lb beef chuck, cubed
2 TB chicken fat* (absolutely essential for authentic taste!! No substitutions!)
2 large yellow onions, diced
salt and pepper
Make the filling first: Fry the meat and onions in the chicken fat. Put the meat through a grinder or food processor until almost pastelike. Pour into a bowl and add egg, salt and pepper. Blend well and set aside.
Make the dough by beating the eggs with the salt. Slowly add the flour until you have a workable dough. Knead for about 5 minutes on a floured board until smooth and elastic. Roll out on a board until about 1/4″ thick. Use a 3″ round cookie cutter or glass to cut circles and place a dollop of meat filling in the center of each. Fold over and seal the edges with damp fingers or even a little beaten egg. (Make sure the edges are well-sealed otherwise they will fall apart in the soup.)
Drop into boiling, salted water, and remove as soon as they float, into a covered bowl or plastic container. Refrigerate. You can make these a day or two in advance. On the day of your dinner party, drop them into your boiling chicken soup, giving them just enough time to warm through. (5-10 minutes) Serve 2-3 in each bowl of soup.