Meat Kreplach
03
Feb
Feb
It's traditional to eat Kreplach on Erev Yom Kippur. With so many dishes to prepare this month, we like to take a shortcut and use packaged ravioli dough for our kreplach.
Use a dough press instead of pinching them closed by hand. The ridged edge quickly crimps and seals so not a drop of filling leaks out.
Packed Ravioli
For the Filling:
1 lb Ground Beef or Dark Turkey (if using turkey, add 1 tablespoon oil)
1 Egg
2 tbsp Panko Crumbs
1 Clove Garlic, crushed
1 Small Onion, diced
1 tbsp Salt
Ground Black Pepper, to taste
1
Mix all ingredients gently, just until combined.
2
Stretch or roll each dough circle to thin it and put it in the press. Add 1 tablespoon filling, lightly brush the outside edge with water and close the press tightly. Bring 4 quarts of well-salted water to a boil. Drop in 5 to 6 kreplach, making sure they don't touch each other. When they float to the top, allow them to cook for another 5 to 6 Minutes, then remove with a slotted spoon. Add to your soup or freeze in an airtight container.
Ingredients
Use a dough press instead of pinching them closed by hand. The ridged edge quickly crimps and seals so not a drop of filling leaks out.
Packed Ravioli
For the Filling:
1 lb Ground Beef or Dark Turkey (if using turkey, add 1 tablespoon oil)
1 Egg
2 tbsp Panko Crumbs
1 Clove Garlic, crushed
1 Small Onion, diced
1 tbsp Salt
Ground Black Pepper, to taste