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    Kreplach with three fillings


    Source of Recipe


    Internet

    List of Ingredients




    2 cups flour, plus additional flour for shaping
    2 large eggs
    1/2 tsp salt
    1 1/2 T water

    In a bowl, combine the dough ingredients. Mix to form a firm dough.
    Remove dough to a well-floured board and knead until it feels smooth
    and satiny. Cover and let rest for 30 minutes, while you make one
    of the fillings.


    Meat Filling

    2 T butter
    1 onion, finely chopped
    1/2 lb ground beef
    1 tsp salt
    pepper grindings

    In a skillet melt the butter. Add the onion and saute, stirring
    occasionally, until they are light brown. Add the ground beef and
    cook, stirring, until meat is no longer pink. Add the salt and
    pepper, mix well, and remove from heat. Let cool before filling.


    Cheese Filling

    2 C cottage cheese, farmer cheese or pot cheese
    2 egg yolks
    1 T sour cream
    1/2 tsp salt

    Combine all ingredients and mix with a wooden spoon until well
    blended.


    Kasha filling

    1 c kasha (buckwheat groats)
    1 egg, lightly beaten
    2 C boiling water
    2 tsp salt
    2 T butter
    1 medium onion, finely chopped
    1/2 C finely chopped mushrooms
    1/2 C ground beef
    pepper grindings

    Put the kasha into a heavy pot. Add the egg and cook over medium
    heat, stirring constantly, until the grains are separate and dry.
    Add the boiling water and 1 tsp of the salt. Cover and cook over
    very low heat for 30 minutes. Melt butter. Add the onion and
    saute until it is light brown. Add the mushrooms and beef. Cook,
    stirring, until beef is no longer pink. Remove from heat, add the
    cooked kasha, remaining salt, and pepper. Mix well. Let cool
    before filling.


    Divide the dough in 2 parts. Cover one half and roll out the other
    on a well-floured board until it is about 1/8 inch thick. Repeat
    with remaining dough. (I use Atlas pasta machine for this).

    Cut the dough into 3 inch squares. Place about 1 T of filling onto
    the center of each square. Fold into a triangle and seal.

    Bring 7 to 8 quarts of salted water to a boil, and drop the kreplach
    into it, about 8 to 10 at a time. Simmer until they float to the
    top and drain. Repeat

    Serve meat kreplach in soup or separately with lots of melted butter
    and grated horseradish; cheese kreplach covered with melted butter
    and passed with sour cream and a variety of jams; kasha kreplach
    in soup or separately with melted butter. Makes 40 to 50.

    Recipe




 

 

 


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