|
An "old style" authentic holiday favorite
 |
21 Comments Posted
If I remember my Mother's recipe for Kreplach, instead of ground beef she used boiled and flavored Flanken meat,chopped or ground as the meat ingredient.
Has anyone else heard of this Miachel ?
|
Please help out my household with some unique vegetarian alternatives to this dish!!
Any ideas and family recipes would be appreciated.
Vegetarian by Choice,
|
My grandmother sometimes added apples and rice to the meat. I imagine if you remove the meat, the apples and rice would make a tasty combination too...
|
saute lots of mushroom and onions until soft and translucent...mmm!
|
I just put fresh blanched spinach, fresh cheese, cream(better: creme fraiche) and herbs(dill) as filling, it is absolutely delicious. I put also some herbs in the dough.
|
Since we had some leftover, cooked and very tender brisket two weeks ago, I used that to make the meat for our Kreplach. I just rubbed the meat between my fingers, put in some finely chopped onion, checked for seasoning (salt, etc.) and filled the dough.
I made the traditional triangles and marked/sealed the edges with a fork. Then my friend showed me a sweet trick her sister had taught her - if you just fold the two long edges of the triangle over each other the kreplach looks like a little fish!
|
why do kreplachs have meat in the outside and dough in the inside
|
I have never seen them made this way. I think this would fall apart in the soup. Where did you eat kreplach like this? Perhaps that will help.
Kreplach have been likened to "Jewish Won Ton's" as they resemble that type of little noodle dumpling in the soup.
Thank you
|
I havent eaten it but in class they asked that question
|
Mendy, where does it say that kreplach have meat on the outside and dough in the inside?????
I cannot envision how that could even be possible. I suppose by now others have asked the same question.
I imagine that by now you are laughing, or at least I hope so.
Happy Sukkot, Nezi
|
Be sure and use a kosher vegetable broth to cook your spinach-cheese kreplach in, Robert. Otherwise you will be mixing milk and meat, as you probably already know.
The spinach cheese ones sound delicious, actually. Have you ever tried using a feta-type cheese? That always seems to go well with nice spinach.
|
why do we eat "stuffed" foods on sukkot?
|
Traditionally, these are eaten on Purim, the day before Yom Kippur, and the seventh day of Sukkot. There are a number of explanations for this. One of them is that these are three holidays when we are obligated to eat a celebratory meal but do not mark the celebration with not doing any work acts. Since the celebration is “hidden,” we eat foods where the filler is hidden in the dough.
|
in which of the 2 erev yom kippur meals are the kreplach eaten?
|
The sources say that kreplach are eaten Erev Yom Kippur. I haven't seen mention of which meal, but my family usually has them at the second meal directly preceding Yom Kippur.
|
my mother would fill the kreplach with chopped chicken liver they were real good and add a nice surprise to the meal. enjoy them any way u like them!
|
My Grandmother Ida made "verenekes" filled with seasoned potatoes (perhaps onions and other vegetables.)
|
it comes from Poland from grandmothers and grandfathers, we do this dish in rio de janeiro , brasil
|
A good filling would be kasha. It 's made with one egg mixed in before steaming in vegetable broth. You can mince onions and perhaps mushrooms, red pepper, garlic, sauted in a little oil separately, then mixing the vegetables into the cooked kasha. Lovely filling for a vegetarian dish.
|
Oh, so good to see your posts from rio and from santarosa! How delicious! Yes! There is a lot of buckwheat being grown now in N.Y. S. where I am. I use it and sprout it and toast it and grind it ... And I combine it with mushrooms, too. With onions, yes! And the idea of steaming it in vegetable broth is excellent. Thank you. Hag kasher v'sameach!
|
What would you say about the interchangeability of the words kreplach and verenekes ?
Is anyone making such dough filled dumplings with vegetable fillings such as spring greens, leeks, celery, carrots, ginger, turnips?
|
|
|
|
|
LOGIN
ASK THE RABBI
Read this article
