2 Large Eggs (beaten)
1/4 cup Water
2 cups All-Purpose Flour
For the Dough: Combine all the ingredients in the bowl of standing mixer fitted with the paddle attachment and mix on medium-high speed until the dough is baby-bottom's smooth. You may want to remove the dough from the bowl and finish kneading it by hand, which is fun. (Indeed, the dough can be made start to finish by hand if you don't have a stand mixer.) Wrap the dough in plastic while you make the filling. The dough should be left at room temperature if you're making the kreplach that day, or it can be refrigerated for up to a day.
1 Large Egg (beaten)
1 pound Cooked Beef (preferably leftover beef brisket)
1/2 Spanish Onion (diced; sauted in schmaltz until tender; cooled)
2 Cloves of Garlic (smashed or minced to a paste)
1/4 cup Schmaltz
1 1/2 teaspoons freshly ground Black Pepper
1 tablespoon Sweet Hungarian Paprika
For the Filling: Combine the first seven ingredients and pass through a meat grinder fitted with a small die, then stir well or puree in a food processor until it's all uniformly combined.
1 Large Egg (whisked with 1 tablespoon Water)
Make the kreplach: Roll out the dough as thin as possible, less than 1/8 inch thick, using a rolling pin or a pasta roller. Cut the dough into 3-inch squares (it helps to use a ruler to guide your cutting). Spoon 1 teaspoon filling into the center of each square. Brush two adjacent sides of each square with the egg wash and fold the dough over the filling, sealing the filling in and creating a triangle-shaped kreplach.
Bring a large pot of water to a boil. Boil the kreplach until the dough is cooked, 3 to 5 minutes. Drain the kreplach in a colander and run cold water over them until chilled. Toss the kreplach with a little vegetable oil to prevent them from sticking together. At this point, the kreplach can be stored in a plastic bag or container for up to 3 days in the refrigerator or up to a month in the freezer.
To fry the kreplach after boiling them, heat the schmaltz in a large sauté pan over medium-high heat. Fry the kreplach until golden brown, a couple minutes on each side. (If you've frozen them, allow them to thaw before frying, of course.) The kreplach can also be added to beef or chicken stock for great soup dumplings.
2 tablespoons Schmaltz or other fat or Vegetable Oil
4 cups shredded Cabbage
1/2 Spanish Onion (cut into medium dice)
1 cup Chicken Stock
3 tablespoons Whole-Grain Mustard
Kosher Salt and freshly ground Pepper
Red Wine Vinegar (to taste)
For the Cabbage: In a large sauté pan over high heat, melt 1 tablespoon schmaltz. Just before it begins to smoke, add the cabbage and onion. Spread the vegetables evenly over the pan and leave them alone a minute or two to brown. Lower the heat to medium, toss the vegetables, and continue cooking till the cabbage wilts, 5 more minutes. Add the chicken stock and bring to a simmer, then reduce the heat to low. Stir in the mustard, and season with salt, pepper and red wine vinegar to taste. Serve when the stock has reduced by three-quarters and the ingredients are uniformly combined.
To serve, place the kreplach on a bed of sautéed cabbage and serve as you wish--with more mustard, sour cream, and a pinch of cayenne.
1. You can use any type of meat to make the filling.
2. These are great to make ahead and fry up later or cook in soup.