and visions of kreplach danced in their heads...

From Christmas Eve 2010 post on arthursdays.blogspot.com
This all starts with dinner the other night, as we had meat rolled in cabbage and perogis. These came from a Polish food provider housed in a suburban basement with access through a ground level window with a door (or window) bell. They offer a range of home made and frozen Polish food items. They are very good, and we all enjoy them prepared in various ways. However, I am always reminded, when we have this kind of dinner, of my grandmother, a Jewish cook of great excellence, who made fantastic meat rolled in cabbage and kreplach.

I was thinking this morning about kreplach. This is a life long fantasy, dreaming about one of my favorite things made best (of course) by my grandmother, and never duplicated.

Kreplach (from Yiddish: קרעפּלעך kreplekh, קרעפפּל krepl neut. sg.) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup. They are similar to Italian tortellini and Chinese wontons. In many Ashkenazi homes, kreplach are served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Raba. Kreplach with vegetarian or dairy fillings are also eaten on Purim because the hidden nature of the kreplach interior mimics the "hidden" nature of the Purim miracle. A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot. Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.

The word krepl is probably derived from the Old High German kraepfo meaning grape. The Middle English word grapple is related (from a grape vine hook).

There are recipes of course for kreplach, and there are delis and caterers who prepare them but some things in life are best in memory. My first pizzas, my first fast food hamburgers (when I swear they had taste) and maybe my first kiss. But for me and many more like me, its Grandma’s cooking (or Mothers cooking for some) that wins every time.

We had Jewish food, or Eastern European food or maybe Russian/Lithuanian food but whatever mixture it was, it was wonderful.

Her rolled cabbage had raisins in a tangy sweet tomato sauce and I did love it, but today I want to focus on kreplach.

She made huge ones, and mounds of them. They went in her chicken soup and were added just before serving. Some of them (I swear just made for me or so I felt at the time) were lovingly smeared in chicken fat (schmaltz) and put on cookie sheets and baked in the oven. They were hot, salty and fantastic! You could put them in soup or eat them on a plate. I think they may have been sprinkled with a bit of paprika and some cinnamon as well. They became browned and a bit crusty and it was heaven! The recipes below suggest frying them which works as well but does not include the loving and tender schmaltz treatment!

Here are a couple of kreplach recipes I found on the net. I have not tried them but thought I’d include some anyway.

#1
Kreplach Dough

½ tsp salt

2 eggs; slightly beaten

2 cups flour; unsifted (scant)

KREPLACH PREPARATION:

Add salt to eggs, add eggs to flour. Mix with your hands until the dough leaves the sides of the bowl. It should be fairly stiff. Knead until the dough is smooth and elastic. Roll out on a lightly floured board. Roll and stretch until it is paper thin. Cut into 3” squares. Place 1 Tblsp of filling i(see below) in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water.

Cook until they rise to the top; about 10 or 12 minutes. DO NOT COOK IN THE SOUP.

You may warm them in the soup.

FILLING

2 cups veal; cooked and ground

1 egg

1 tablespoon onion; minced salt and pepper to taste

FILLING PREPARATION:

Put all the ingredients for the filling in the food processor leaving the eggs for last.

Recipe makes about 30.

#2
DOUGH:

2 cups flour

½ tsp salt

3 tbsp. Oil

2 egg yolks

½ cup water

1 ½ tsps. Baking powder or baking soda

FILLING:

1 onion diced

2 Tbsp. Oil

1 cup cooked ground beef or chicken

1 tsp. Salt

¼ tsp. Pepper

1 egg

1 Tbsp. Matzoh meal

DOUGH:

In a large bowl combine flour, salt and oil. In a separate bowl, beat egg yolks, water and baking powder (or soda). Add to flour mixture. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING:

Saute onion in oil. Add ground beef or chicken and brown for 5 minutes. Remove from heat and cool. Add salt, pepper, egg and matzoh meal and mix well.

On floured board roll dough out as thin as possible without tearing. Cut rolled out dough into 3-inch squares. Place a teaspoon of filling carefully in center. Bring point 1 up to point 4 and seal edges. Moisten edges with tip of finger dipped in cold water to keep seams closed.

Place in boiling water. Cook approximately 20 minutes until kreplach float to top. When ready, remove from pot and serve in soup.

NOTE: This can also be served as a side dish. For crisp kreplach, fry boiled kreplach in heated oil in 10-inch skillet over medium flame until golden brown on both sides.

Yields: 18 kreplach

#3
DOUGH:

1 ¾ flour

2 eggs

½ tsp. Salt

3 Tbsp. Oil

FILLING

1 cup ground cooked beef or chicken

1 small onion, grated

1 tsp. salt

DOUGH: in a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING: in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding. Kreplach can now be either boiled and served in soup or sauted in oil.

TO BOIL: Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.

TO SAUTE: Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

NOTE: Dough will roll out more easily after being wrapped in a damp cloth for one hour.

YIELDS: 18 Kreplach