serving my frozen kreplach

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Serving my frozen kreplach

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HooRYou

Mon, Mar 17 2008, 7:12 am

I hope this is the right place for this.

I listened to all the mavens and I made my kreplach in advance and froze them in a single layer. I want to serve them in my soup on Purim, but I am unsure how to heat them up.

Thanks

BeershevaBubby ↓

Mon, Mar 17 2008, 7:13 am

Why can't you just drop them frozen into the soup and let them cook that way?

sarahd

Mon, Mar 17 2008, 9:32 am

That's what I'd do.

cbmom

Mon, Mar 17 2008, 9:43 am

I thought I read somewhere to boile them separately. But, I'm very excited to learn that I can drop them in frozen to the soup:)
Do I have to heat the soup first or let it warm up with the frozen kreplach in it?

↑ BeershevaBubby ↓

Mon, Mar 17 2008, 9:50 am

Wait until the soup is at a roiling boil, then drop them in, wait about 5 or 10 minutes then lower the flame.

greenfire

Mon, Mar 17 2008, 11:03 am

kreplach ... sounds yum ...

chocolate moose

Mon, Mar 17 2008, 11:09 am

,make sure they boil for enough time to cook them. the only reason you might do this in a pot with water is not to let the soup cook out so much.

yitta25

Mon, Mar 17 2008, 2:01 pm

I didnt do my research before making my kreplach. I made them and put them one on top of the other and froze them that way. Whats gonna happen now when I defrost it? Will they all stick to each other???

↑ BeershevaBubby ↓

Mon, Mar 17 2008, 2:02 pm

yitta25 wrote:

In a word... yes.

I did that when I made pierogies... I was able to salvage many of them, but a good number ended up being wasted.

cookielady

Mon, Mar 17 2008, 2:03 pm

Let them thaw very slightly so you can seperate them without breaking or cracking them. Then drop them in boiling water.

suomynona ↓

Wed, Mar 19 2008, 1:51 am

does everyone freeze kreplach raw or can I freeze them already boiled or fried?
Will it make it taste fresher if I freeze today instead of refrigerating them for 2 days?

↑ BeershevaBubby ↓

Wed, Mar 19 2008, 1:55 am

I always freeze raw.

Although you could probably par boil them first, pat dry and they freeze. Then you just can fry them (or drop them into the soup) when you want to eat them.

↑ suomynona

Wed, Mar 19 2008, 2:33 am

should I brown the meat before filling the kreplach?

↑ BeershevaBubby

Wed, Mar 19 2008, 2:36 am

suomynona wrote:

should I brown the meat before filling the kreplach?

I think it would depend on what type of meat you're using.

If you're using chopped meat, which tends to be fatty, and are worried about how oily the kreplach will get, then I would suggest browning the meat (at least most of the way) and draining off the fat.

If you're using a chunk of beef, which you are going to finely mince by hand, then I don't think it's necessary.

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