Kreplach Recipe – Eats Now

Name: Kreplach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling:; 3 lbs rump roast(cubed) or stewing beef; 1 1/2 lbs Chicken liver; 1 1/2 onions sauteed in oil; 1 1/2 onions(raw, diced); 1 onion (raw. sliced); 3 eggs; 1 heaping tbs. Matzo meal; salt and pepper to taste.; Dough:; 15 eggs; 7-9 cups flour; 2 tsp salt; 2 oz water

Servings: persons

Filling:
3 lbs rump roast(cubed) or stewing beef
1 1/2 lbs Chicken liver
1 1/2 onions sauteed in oil
1 1/2 onions(raw, diced)
1 onion (raw. sliced)
3 eggs
1 heaping tbs. Matzo meal
salt and pepper to taste.
Dough:
15 eggs
7-9 cups flour
2 tsp salt
2 oz water

1
["Boil beef with 1 raw sliced onion until tender(about 2 hours). Saute chicken liver in its own juice. Grind cooked meats and sauteed onions in a meat grinder. Add raw onions, eggs and matzo meal. Season to taste.", "", "Combine dough ingredients and knead with hands adding flour as needed. Allow dough to rest. Take a small amount of dough. Knead with flour. Roll out dough to 1/8 inch. Cut dough into 3 inch squares. Add approximately 1 tbs of meat mixture onto each square. Fold dough into triangles, sealing edges carefully. Drop into boiling salted water for 5 minutes. Cool on a cookie sheet. Saute in 1"" of vegetable oil. Serve hot with chicken soup.", "", "May be frozen before sauteing."]

2768

kcal

Calories

149

Fat

143

Carbs

218

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Filling:, 3 lbs rump roast(cubed) or stewing beef, 1 1/2 lbs Chicken liver, 1 1/2 onions sauteed in oil, and more.

Yes, Kreplach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kreplach

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