Why did my kreplach flop?

Silver Member Joined: Mar 30 2005 Posts: 508

My kreplach is a disaster. I followed the second recipe in S&S and realized it's impossible to add more than a teeny tiny teaspoon of filling to the HUGE round of dough. So my kreplach are basically dough and they taste bland and watery. Everyone else seemed to do fine - what did I do wrong? Should I fry my dough balls now to make them passable? HELP!!!

Platinum Member Joined: Sep 11 2004 Posts: 19241

I had a similar situation, I think. I decided to make the dough a bit thicker and add more meat.
I always fry them though, they taste so much better.

Platinum Member Joined: Jan 01 2006 Posts: 48224

this year I baked them.

Posted: Fri, Sep 21 2007, 2:32 pm Post subject: re: Why did my kreplach flop?

Krepelach are a very hard item to make. I have spoken to many of my friends who are excellant bakers and cooks and they all buy their kreplach. I did it one year but I had to same problem as you so I stopped doing it. I suppose if you do it often you are likely to perfect the skill. I just don't have the patience. They are a lot of work and the one time they didn't turn out was very frustrating. I guess I'll have to say I splurge and buy them! Wink

Platinum Member Joined: Jan 01 2006 Posts: 48224

There are a great many ready-made doughs in the frozen section that you can use and have a good taste.

You can really fill the kreplach with anything, it doesn't have to be meat....I used leftover carrots this year!!!!!

Silver Member Joined: Mar 30 2005 Posts: 508

Thanks for the replies - I guess this will be my new "challenge" of the year, to perfect the art of kreplach making Shocked

Posted: Fri, Sep 21 2007, 5:28 pm Post subject:

I made the dough myself and tried filling it up with the meat and it just didnt go, the dough was so sticky, tried adding flour but didnt work either so I ran to the grocery store, bought ready kreplech dough, filledit up with meat, cooked it and it was delicious
I guess next time I will buy it before trying
_________________
Cleaning your house while your kids are still growing is like shoveling the sidewalk before it stops snowing

Posted: Sat, Sep 22 2007, 8:46 am Post subject:

Hi, My kreplach stuck nicely and closed the meat inside, but they tasted too dry. I tried some in the soup and some I fried. The soup ones tasted better than the other ones. In the past, they have come out better but I figured the reason they were worse this time is because they weren't rolled out thinly enough. You have to roll them really really thin, otherwise they taste too doughy. Try it for Hoshana Rabba

Platinum Member Joined: Aug 12 2007 Posts: 20599

My mother has been making them for probably close to 50 years and they were awful this year: she says she boiled them too much. If they went wrong for her, they can go wrong for anyone. Whatever; I found out long ago that it's not worth the effort as you can get store-bought for not too much $$$ and they taste fine.
Good luck in your future attempts.

Platinum Member Joined: Sep 11 2004 Posts: 19241

My mil makes the best kreplach you can imagine. They come out almost like a double-sided tortilla chip stuffed with meat/chicken. I use her recipe but mine sounds like everyone else's on this thread. Evil or Very Mad

Thank Hashem she'll be the one making kreplach for us this Hoshana Raba!

Diamond Member Joined: Jan 19 2006 Posts: 4450

I made meat borekas, with puff pastry Laughing

Anyway we don't have the minhag to do kreplach.

I make cheese kreplach for shavuot, they always come out great. I also use the spice and spirit recipe for the dough. The recipe does not call for enough water, I always add water till it gets to a nice consistency, elastic but not sticky. if you don't add a bit extra water to the recipe it comes out way to dry.

Then I add the cheese filling, then boil, then bake with melted butter and breadcrumbs.

It might hold together better if you use raw meat that has been seasoned as opposed to cooked and crumbled meat.

Also since the dough is not a very sticky dough, you need to make sure to pinch them very tight so that they do not open while you boil them. try not to use flour on the dough when you roll it out, that makes it less sticky and harder to close.

Platinum Member Joined: Jan 01 2006 Posts: 48224

Tamiri, where are you shopping? A package of ready made kreplach here is $10.

Diamond Member Joined: Feb 20 2007 Posts: 4468

call me boring but my chicken soup has enough flavor so I like my kreplach simple and yeah it's a bit doughy but then again I sometimes use the krepl dough to make homemade lokshen.