Brisket Kreplach
Brisket Kreplach: A Delicious Jewish Dumpling Recipe
Brisket Kreplach is a traditional Jewish dish that is perfect for any occasion. This savory dumpling recipe is made with tender brisket, onions, and spices, all wrapped in a delicate dough. The result is a mouth-watering dish that is sure to impress your guests.
Ingredients (serves 6):
For the dough:
- 2 cups all-purpose flour
- 2 eggs
- 1/2 tsp salt
- 1/4 cup water
For the filling:
- 1 lb brisket, cooked and shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
1. In a large bowl, mix together the flour, eggs, salt, and water until a dough forms. Knead the dough for a few minutes until it is smooth and elastic. Cover the dough and let it rest for 30 minutes.
2. In a separate bowl, mix together the cooked brisket, onion, garlic, paprika, salt, and pepper.
3. Roll out the dough on a floured surface until it is thin. Cut the dough into 3-inch squares.
4. Place a spoonful of the brisket filling in the center of each square. Fold the dough over the filling to form a triangle. Pinch the edges of the dough together to seal the kreplach.
5. Bring a large pot of salted water to a boil. Add the kreplach to the pot and cook for 10-12 minutes, or until they float to the surface.
6. Serve the brisket kreplach hot with your favorite dipping sauce.
Appearance and Taste:
Brisket Kreplach is a beautiful dish that is sure to impress your guests. The delicate dough is perfectly wrapped around the savory filling, creating a beautiful triangle-shaped dumpling. The taste is rich and savory, with the tender brisket and spices perfectly complementing the dough.
Type of Dish: Jewish Dumpling
Main Ingredients: Brisket, Onion, Dough
Cooking Tips:
- Make sure to knead the dough well to ensure it is smooth and elastic.
- Be careful not to overfill the kreplach, as this can cause them to burst open during cooking.
- Serve the brisket kreplach hot with your favorite dipping sauce for the perfect finishing touch.
