KreplachFilling - 4 cups chopped leftover slow cooked beef, pork or turkey
- 1 cup chopped vegetables that were cooked with meat and any excess fat scraps (trust me, it adds flavor, moisture and SOUL to your food!)
Dough - 2 cups all-purpose or 00 flour
- ½ teaspoon salt
- 2 eggs
- 2 tablespoons water
Egg wash Optional - Soup
- 1 adorable toddler—or family member of any age!
Instructions - Add all ingredients to a stand mixer with dough hook and leave on medium for about 10 minutes or until the dough comes together.
- If after 10 minutes the dough hasn’t come together, you may need to add a small amount of water; start with 1 tablespoon.
For MORE FUN you can mix the dough by hand.- Place (optional) toddler on stool for correct height. Wash hands and add matching apron.
- Beat together the eggs and water then place the two cups of flour on the counter and make a small well.
- Pour the egg inside the well and slowly begin to incorporate the flour into the egg until the flour has absorbed all the liquid and can be rolled into a ball.
- Once the dough forms a ball, wrap it with plastic and allow it to rest for at least 30 minutes.
- After 30 minutes, if you’re using the stand mixer with the pasta rolling attachment, work the dough through until the last number—it will be very thin. If you’re using a rolling pin, divide your dough in half and roll until it is about as thin as a bed sheet.
- Once your pasta is “sheeted” cut into 2-inch squares and fill with 1 tablespoon of your meat mixture.
- After you have filled all your squares, you will egg wash the corners and fold the square to form a triangle and pinch the 2 folded sides.
Now that you have formed your kreplach, there are two ways you can cook them: - Your kreplach can be blanched in boiling salted water for 5 minutes and then pan fried. For THE BEST flavor, pan fry them in chicken or pork fat.
- Or, you can add them to soup, and allow them to cook in the broth for at least 5 minutes.
Stuffing Waffle
Ingredients - 2 cups stuffing*
- ¼ cup dried cranberries (or more, because you really can’t go wrong with antioxidants!)
- 1 egg
- ½ cup stock
- Oil for waffle iron
Instructions - Mix the first 4 ingredients and let rest while the waffle iron gets hot. Add more stock if necessary so the mixture holds together.
- Spray the waffle iron with oil or use a paper towel to spread the oil.
- Scoop about 1 ½ cups of your mixture into your waffle iron and cook until done. You’ll know the waffle is done when you smell the stuffing and can see a nice crust forming.
*You can use ANY kind of leftover or prepared stuffing you have to create this recipe. If your stuffing has a lot of chunks in it, give it a rough chop before making your batter. Bonus Recipes
Pot Roast for Filling
Ingredients - 3 pounds brisket
- 2 large onions, diced
- 2 cloves garlic, mashed
- ½ small can crushed plum tomatoes
- Salt and pepper to taste
Instructions - Pre-heat the oven to 375º F.
- Season the meat LIBERALLY with salt and pepper and sear the meat on all sides.
- After searing, add the onion, garlic and tomatoes on top of the meat and cover. Roast in the oven for approximately 1 ½ hours until tender.
- Once the meat has cooled, grind in a meat grinder or chop by hand.
Grandma's Stuffing
Ingredients - 3 loaves of dried, stale bread, broken up into bite-sized pieces
- 1 onion
- 2 ribs of celery
- 2 cloves of garlic
- 2 sprigs of thyme
- 1 sprig of rosemary
- 3 cups of any stock
- 1 egg
Instructions - Preheat the oven to 350 F.
- Sauté the onion, garlic, and celery, then toss in the sprigs of herbs.
- Deglaze by adding 2 cups of the stock to the vegetables and herbs in the pan and stir to loosen any crisp parts that are stuck to the pan.
- Allow the mixture to reduce (cook down until it’s a bit thicker), then add it into your bread pieces.
- Beat the egg into your remaining cup of stock and add it to your bread mixture. Transfer the mixture to a baking dish and bake for 30 minutes.
Enjoy, and happy cooking! |