Fried Beef Kreplach with Tahini Sauce

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October 27, 2022

3 min read

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You won’t believe what’s inside these kreplach!

Kreplach is the Yiddish name for these thin pasta like dough dumplings stuffed with meat, usually folded in a triangle. They are a traditional Ashkenazi stuffed dumpling either served boiled in chicken soup or fried as a delicious finger food. They can be made with meat, cheese or potato.

It is a custom among many to eat kreplach on Yom Kippur and Purim, find out why here.

This recipe includes some sweet dried fruits mixed into the meat for a truly unique flavor profile perfect for dipping in some savory tahini.

We show you how to make the dough and even grind the meat, but feel free to take some shortcuts with wonton wrappers for the dough and pre ground meat from the store.

Food4Thought: Did you know that the “fruit” that Adam and Eve ate was not an apple? The most likely candidates are wheat, pomegranate or grapes. Get more Jewish food thoughts here.

Prep time: 2 hours
Cook time: 20 minutes
Serves: 8

INGREDIENTS

Dough

  • 2 cups all-purpose flour
  • 2 eggs
  • Pinch salt

Filling

  • Oil
  • 1 ¾ pounds (800 g) beef
  • 1 onion
  • Salt and black pepper
  • 2 tablespoons dried apricots, chopped
  • 2 tablespoons dried dates, chopped

Tahini dip

  • 4 tablespoons tahini sesame paste
  • 1 lemon
  • 4 tablespoons water
  • Salt and black pepper

PREPARATION

  1. Prepare the dough. Combine flour, eggs and salt in a bowl. Mix and knead well. Let dough sit for 15 minutes. The dough should be smooth.
  2. Meanwhile, make filling. If you have a meat grinder, grind the beef with the onion, if not, chop onion finely and mix with ground beef.
  3. Heat a saute pan with oil and saute beef with the onions for 15 minutes on low heat.
  4. Season with salt and pepper.
  5. Add the dried fruits and saute for 10 more minutes until cooked through. Set aside to cool.
  6. Roll out the dough with rolling pin or pasta maker until thin.
  7. Cut into 3-inch squares or circles. Fill each circle with 1 teaspoon filling and cover by pressing down the edges.
  8. Bring a pan over medium heat with a thin layer of oil.
  9. Fry each kreplach for 3 minutes on each side on medium heat.Be careful they can burn fast if the oil is too hot. Remove to a paper towel lined plate and serve hot.
  10. If you like, serve with tahini sauce, combine tahini with lemon, water and salt and pepper, mix well.

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