Kreplach is a meat or potato filled dumpling traditionally served with soup, similar to a pierogi or a wonton. kreplach is the Yiddish word for dumpling. #yum #RoshHashanah
Easy Soup dumplings (Kreplach)
Filling:
2 Tbsp. vegetable oil
1 lb. beef chuck
2 onions, sliced
2 ribs celery
2 carrots
Salt and pepper to taste
Dough:
1 package of wonton wrappers
To make the beef filling, heat the oil in a large deep skillet. Season the beef on both sides with salt and pepper. Add the beef to the pan and sear on both sides until browned, about 2 minutes per side. Remove from pan.
Add the onions to the skillet and sauté until softened. Return the beef to the pan and add the celery and carrots. Add about 2 cups of water to the pan - the meat should be mostly covered. Bring mixture to a boil, then reduce heat to a simmer and cover. Simmer beef, covered, until it is fork-tender, about two hours.
Drain the solids, reserving the liquid for another use. Shred the beef with a fork. Season with salt and pepper. Place the filling in a strainer set over a bowl and allow any extra liquid to drain.
Very lightly dampen two adjoining sides of the square wonton wrapper with water, place a teaspoon of filling in the center, and then fold the square in half diagonally, pinching the edges closed tightly, shape them as triangles.
Place the filled kreplach on lined baking sheets while you repeat the procedure with the remaining dough and filling. (If making in advance, you can freeze kreplach at this point until needed.)
Bring a pot of salted water to a boil and cook the kreplach for 5 to 6 minutes. Drain well. Serve the kreplach in warm soup.
#jewishfood #vintagerecipes #kreplach #soupdumplings