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Week 5: Kreplach

Story location: Home / food_and_drink / recipe_a_week /
31/Jan/2013

I found these recipes while looking for something to do with the meat from a roast chicken. Kreplach appear to be a Jewish ravioli but folded into a triangle instead of made from two squares of pasta pressed together. I prepared the dough and filling yesterday to save time.

The dough was made by mixing together two cups of flour, a pinch of salt, two eggs, a quarter of a cup of oil and a couple of tablespoons of water (just enough water to bring everything together without making the dough too wet).

To make the filling, I minced two small onions and a clove of garlic and fried them in some oil before leaving them to cool. I shredded the chicken and mixed in the onion and garlic.

Assembling the kreplach

When I got home from work I started to assemble the Kreplach. I cut off a quarter of the dough and rolled it as thinly as possible. I cut out squares and put a spoonful of the meat in the middle of each. I folded one corner over to make a small pasty-shaped dumpling.

Kreplach in red pepper sauce

In the meantime I made a sauce out of red peppers, leeks and passata, with a small amount of chilli and parsley added for extra flavour. I simmered the kreplach for around 15-20 minutes.

Serving Suggestion