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The dough comes together in minutes, and the meat filling is the best you’ll ever taste with the addition of a secret ingredient. This recipe is comfort food at its finest! You better believe these can be made in advance and frozen!
2 cups Mishpacha Flour
1 egg
1/2 cup water
salt
1/8 cup oil
1 and 1/2 teaspoons Haddar Baking Powder
1 large onion, chopped
1 pound chuck steak or goulash meat
salt, to taste
Pereg Pepper, to taste
bay leaves
1 tablespoon Mishpacha Flour
4 ounces cooked liver
Combine all ingredients in a food processor until a ball forms. Remove and knead.
For this amount of meat, you will need to prepare four batches of krepel dough.
Chop and fry onions for five minutes. Add meat, salt, pepper, bay leaves, and cook for one hour with lid on. When meat is cooked, add flour to thicken.
Let it cool a little, but still warm. Then remove the meat, mince or process it, and return it to the sauce with the liver.
Roll out dough as thin as you can or use a pasta machine.
Cut out four-inch circles. Place a teaspoon of meat mixture in center of the dough, then close it up. The kreplach can be frozen at this point.
When ready, boil the kreplach in soup or water until they float to the top.
Drain with a slotted spoon.
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Can the dough recipe be halved? Would I also halve or quarter the meat recipe?
Yes and then I would also half the meat mixture.
Not clear on quantity – do i have
to use 8 cups of flour for this amo
unt of meat mixture?
Yes, the recipe should be x4
Should I also do 4 batches of filling?
It says in step #2 of the dough recipe “ For this amount of meat, you will need to prepare four batches of krepel dough.”, meaning you only need one batch of the meat filling.
I didn’t make it – yet, but naomi, had to leave a comment! I love your mom and your interactions with her are so nice!!! truly heartwarming!
i only made the filling so far but this is amazing i have never tasted such good filling, i think will use left over filling for a pie.
Am I also meant to make 4 batches of the filling?