Meat-Filled Kreplach (The Nosher via JTA)
(The Nosher via JTA) -- Kreplach seem like the kind of dish only your bubbe would make. Especially from scratch. And I always felt intimidated to even try it. You have to make the dough, make the filling and shape it just right. (Turns out, actually you don’t.)
But last year I was lucky enough to spend time with a real bubbe and cookbook author (and also my friend), Ronnie Fein, who shared with me her tried-and-true method and recipe.
Turns out it’s easier than I thought: The kreplach don’t need to be perfectly shaped to be delicious, and they are definitely something you can tackle with a little planning and determination. You will need to make (or buy) some kind of filling ahead of time. (Note: You can buy some pre-cooked brisket or pot roast instead of making it from scratch.)
Many thanks to Ronnie for sharing her expertise and recipe with us.