Kreplach
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1/2 tsp kosher salt
- 6 tbsp water, divided
- 8 oz ground beef chuck
- 1/2 medium yellow onion, finely minced
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp ground ginger
- 2 tbsp fresh parsley, chopped
- 1 tbsp rendered chicken fat or vegetable oil
- 8 cups beef or chicken broth
- Fleur de sel for finishing
Instructions
- Combine flour and salt in a large bowl. Create a well in the center, crack egg into it, add 3 tbsp water, and whisk together with a fork. Gradually incorporate flour, mixing until a shaggy dough forms. Add remaining 3 tbsp water 1 tbsp at a time until dough is silky but not sticky. Knead on a clean surface for 3 minutes until smooth, then wrap in plastic and rest 15 minutes.
- While dough rests, prepare filling: heat rendered chicken fat in a skillet over medium-high heat. Sauté minced onion for 3 minutes until softened and lightly caramelized. Add garlic and cook 45 seconds. Add ground beef, breaking it into fine pieces, cooking 4-5 minutes until no pink remains. Stir in ginger, pepper, and parsley. Season to taste and transfer to a bowl to cool completely.
- Roll dough between parchment paper to 1/8-inch thickness. Cut into 3-inch squares using a sharp knife or pastry cutter. Place 1 tsp filling in the center of each square, fold diagonally to form a triangle, and press edges firmly with a fork to seal. Bring two opposite corners of the triangle together and pinch to seal, forming a hat shape.
- Bring broth to a gentle boil in a large pot. Working in batches to avoid crowding, carefully drop kreplach into boiling broth. Cook 8-10 minutes until they rise to the surface and continue cooking for an additional 2-3 minutes. Remove with a slotted spoon to a warm bowl.
- Ladle hot broth over kreplach, finish with fleur de sel and cracked black pepper, and serve immediately with a drizzle of rendered chicken fat and fresh dill if desired.
Inspired by Lisa Storch’s winning kreplach. This is a plausible recreation, not the chef’s original recipe.