Lily’S Luscious Kreplach For Chicken Soup

Author: chefs-mate Cooking Method: Boiling Cuisine: Jewish Courses: Soups

Difficulty: Advanced

Servings: 30 Calories: 65.2

Description

These luscious kreplach are a comforting classic, featuring tender handmade dough pockets filled with a savory mixture of ground chuck and beef liver. The filling is seasoned simply to let the rich, meaty flavors shine, while the thin dough cooks quickly in the broth. Simmered in homemade chicken stock, these dumplings offer a hearty, warming meal perfect for cold evenings or traditional holiday tables. The combination of the silky dough and the robust, aromatic filling creates a satisfying texture that feels both rustic and refined. Easy to make from scratch, these kreplach freeze beautifully, making them an excellent option for meal prep. Serve them hot with a sprinkle of fresh herbs for a dish that brings warmth and nostalgia to your table.

Directions

Place the chuck steak in a pot, cover with water, and simmer over medium heat until tender, about 45 minutes.
Drain the meat and set aside to cool to room temperature.
Heat peanut oil in a heavy skillet over medium heat.
Add the chopped onion and beef liver to the skillet and saut until the onions are soft and the liver is cooked through, about 3-4 minutes per side.
Drain off any excess oil from the liver and onions, then set aside to cool to room temperature.
Grind the cooled chuck steak and cooked liver mixture together using a meat grinder or food processor.
Add one egg to the meat mixture and season with salt and pepper; process until well combined.
In a large mixing bowl, combine the flour and 1/4 teaspoon of salt, then make a well in the center.
In a small bowl, whisk the remaining egg with 1/4 cup of water.
Pour the egg and water mixture into the well of the dry ingredients and mix with a spoon until a smooth dough forms.
Turn the dough out onto a floured surface and knead until soft and silky, about 6 minutes. Add more flour if the dough is too sticky.
Divide the dough into two even balls and let them rest for 1 to 2 hours.
Roll out one ball of dough at a time to a thickness of 1/4 inch.
Cut the dough into 3 to 3 1/2 inch squares.
Place 1 tablespoon of the meat filling on the top half of each square, arranging the square with one corner pointing toward you.
Moisten two sides of the dough with cool water, then fold the bottom half up over the top to form a triangle.
Pinch the edges together and fold the opposite corners inward so the kreplach resembles a tortellini shape.
Repeat the process with the remaining dough and filling.
Bring the chicken broth to a boil in a large pot.
Slide the kreplach into the boiling broth and cook until tender, about 5 minutes.
Serve immediately while hot.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 65.2kcal

% Daily Value *
Total Fat 4.2g7%
Saturated Fat 1.4g7%
Cholesterol 62.4mg21%
Sodium 22.2mg1%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To freeze: Place uncooked kreplach in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags; they keep for 2-3 months. Defrost in the refrigerator on a rack to prevent sogginess before cooking.

For a smoother filling, ensure the meat and liver are completely cool before grinding to prevent the fats from melting and creating a greasy texture.

If you prefer a richer broth, use homemade chicken stock or add roasted vegetables to the store-bought broth before boiling the dumplings.

Lily’S Luscious Kreplach For Chicken Soup