KNEIDLACH AND KREPLACH
Matzo balls and kreplach best for broth
Introduction
Traditional matzo balls, i.e. KNEIDLACH and KREPLACH ear-shaped dumplings, are perfect for broth, vegetable broth or borscht. They are delicious in a soup, served fresh with cream or baked with butter.
Fania Lewandowa, Kuchnia djeto-jarska. 400 potraw wyłącznie z jarzyn i owoców (Diet-vegetarian Cuisine. 400 Dishes Exclusively Made of Vegetables and Fruit), Vilnius 1938 – a pioneering book proposing kosher vegetarian recipes, of which only single copies in Polish and Yiddish have survived.
Preparation method
Step 1
To prepare KREPLACH, peel the potatoes and onions for the stuffing. Boil the potatoes in lightly salted water. Dice the onions and sauté them in butter. Add finely diced mushrooms. Add everything to the boiled potatoes, season with salt and pepper to taste, mix thoroughly.
Step 2
Prepare the dough. Combine all ingredients together, knead until completely combined. The dough should be soft and uniform.
Step 3
Roll out quickly to a thickness of approx. 2 mm (0,08 inches), cut squares of approx. 5x5 cm (1,97x1,97).
Step 4
Put the stuffing with a small spoon in the centre of each piece.
Step 5
Fold the dough in half to make a triangle, seal the edges carefully,
Step 6
Then stick together the 2 opposite corners.
Step 7
In the meantime, bring the water to a boil, lightly salt it. Boil the kreplach until they float on the surface.
Step 8
They can also be boiled in broth or borscht. They are delicious in a soup, served fresh with cream or baked with butter.
Step 9
To prepare KNEIDLACH, which means maca balls, crush the matzo into small pieces, pour boiling water over it, so that it is covered, yet does not float in the water. Cover and set aside to cool.
Step 10
Put the butter in a saucepan and melt it slowly over low heat, let it cool down.
Step 11
Wash, dry and chop the dill.
Step 12
Separate the yolks from the egg whites. Beat the egg whites until stiff, then slowly add the yolks, stirring gently. When the eggs are combined, add them to the soft matzah, pour the butter over, add 3 pinches of salt, chopped dill and mix thoroughly. Put in the refrigerator to let everything concentrate, preferably overnight. The next day, mould small balls and boil in lightly salted water or directly in the soup.
Step 13
If the mass is too much, the moulded balls can be frozen before boiling.
Bon appetit!
Znak jakości Kuchni POLIN
"Cooked by Polin" is our quality seal - all recipes marked with it have been tested by us in our culinary lab. Thanks to this, the photos you see, show authentic dishes and we are sure that our recipes result in delicious food.
Go to the "POLIN's Kitchen"
Rate/ Rate the recipe
Rate this recipe - tell us if you enjoyed it!