Growing up, I didn’t know from homemade kreplach (Grandma bought hers from the butcher’s wife), so I was pleased to get a recipe from Misia Nudler for her homemade dumplings. Nudler, an Oakland resident and a wonderful cook, has perfected her version.
Nudler recalls making huge batches of kreplach in advance and then freezing and reheating them. My recipe makes fewer dumplings and differs from Nudler’s in several ways, but it was inspired by hers. Consider making these in advance and freezing for the High Holy Days.
The homemade dough adds texture and taste but is time-consuming. Two 8-ounce packages of square wonton wrappers can be substituted. If using wonton wrappers, reduce boiling time by a minute or two.
Makes about 80
6 1⁄2 cups all-purpose white flour, divided, plus extra
2 tsp. salt, divided
6 eggs, divided
1 1⁄2 cups water, divided
To make dough: Place 3 1⁄4 cups flour in food processor bowl with 1 tsp. salt. Pulse to combine. Beat 3 eggs. Add to processor with 3⁄4 cup water. Pulse to combine. Process for 45-60 seconds until kneaded and dough has formed a ball. (OK if a bit sticky.) Dust hands and work surface with flour. Turn dough onto surface. Knead until smooth. Cover. Repeat for second batch. Keep covered. Rest 1 hour. (To make in advance, refrigerate for up to 3 days. Let dough come to room temperature, then punch it down.)
Add flour to surface if needed. Knead for 1 minute. Roll out 1⁄8 of dough (keep rest covered) to 1⁄8-inch thick. Cut into 3-inch squares. Place on lightly floured trays. Cover. Re-roll scraps. Repeat with remaining dough.
4 Tbs. oil, divided
2 lbs. boneless chuck roast
4 cups chicken broth
2 large onions, divided
2 carrots, cut in 1-inch pieces
2 stalks of celery, cut in 1-inch pieces
8 sprigs parsley
1⁄2 tsp. whole peppercorns
2 tsp. salt, divided
4 Tbs. chopped parsley
1⁄2 tsp. ground black pepper
2 eggs, beaten
To make filling: Add 2 Tbs. oil to large pot over medium-high heat. Brown roast on all sides. Add broth, 1 onion cut in eighths, carrots, celery, parsley sprigs, peppercorns and 1⁄2 tsp. salt. Bring to simmer. Cover. Simmer, turning occasionally, until meat is very tender (about 2-3 hours). Remove meat. Strain broth, discarding vegetables and reserving broth.
Thinly slice remaining onion. Sauté in remaining oil with 1⁄2 tsp. salt over low heat, stirring occasionally until well browned and caramelized (about 45-50 minutes).
Chunk meat. Add to food processor with caramelized onions, chopped parsley, remaining 1 tsp. salt and ground pepper. Process until chopped fine (not puréed). Mix in eggs. (To make ahead, refrigerate or freeze. Return to room temperature.)
To assemble: For each kreplach, place 1 tsp. filling in middle of dough square. Lightly wet edges with water. Fold top over filling to form triangle. Press around filling to remove air, then press edges to seal. (Save leftover filling for another use.)
(To freeze, place in single layers on baking trays lined with parchment or waxed paper. Once frozen, remove from trays and place in airtight container. Do not defrost, but boil 3-5 minutes longer.)
Put broth in large pot. Add water to fill 2 inches from brim. Bring to boil. Add 12-15 kreplach (do not crowd). Cover. Bring to boil. Uncover. Boil 10 minutes until cooked. Remove with slotted spoon. Drain. Place in single layers on parchment or waxed paper-lined baking trays. Return broth to boil (add water if needed). Repeat with remaining kreplach. (Cooked kreplach can be frozen as above.)
Reheat in soup and serve, or serve fried with sautéed onions.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. She blogs at www.clickblogappetit.com. Contact her at email@example.com.