Traditional Beef-Filled Kreplach for the High Holidays

Step 1

To make the beef filling, heat the oil in a large deep skillet or sauté pan over medium-high heat. Season the beef on both sides with salt and pepper. Add the beef to the pan and sear on both sides until browned, about 2 minutes per side. Remove to a plate

Step 2

Add the onions to the skillet and sauté until softened, about 10 minutes. Return the beef to the pan and add the celery and carrots. Add about 2 cups of water to the pan - the meat should be mostly covered by the water but not submerged. Bring mixture to a boil, then reduce heat to a simmer and cover. Simmer beef, covered, until it is fork-tender, about two hours.

Step 3

Drain the solids, reserving the liquid for another use. Discard the celery and carrots. Shred the beef with a fork or transfer the beef and onions to a food processor and process until shredded but do not turn the filling into a paste. Season with salt and pepper. Place the filling in a strainer set over a bowl and allow any extra liquid to drain. (May be done in advance.)

Step 4

To make the pasta dough, combine the flour and eggs and water in a food processor and pulse to combine.

Step 5

Transfer the dough to a lightly floured board and begin to knead. The dough should hold together and not feel dry, but not feel sticky either. If it is dry, add more water, just a small amount at a time. If the dough is sticky or tacky, sprinkle the board with more flour. (Like bread, pasta dough will be different depending on how you measured the flour, the humidity in the air etc.)

Step 6

Continue kneading the dough until it is smooth and elastic, about 8-10 minutes. Wrap the dough in plastic and let it relax for 30 minutes to one hour.

Step 7

Divide the pasta dough into four parts. Keep the parts that you are not using covered to prevent them from drying out.

Step 8

Using a pasta machine, a pasta-rolling attachment for a standing mixer, or a rolling pin, roll out pasta into thin sheets. Have the bowl of filling and a small dish of water handy.

Step 9

Cut the sheet of dough into 3-inch squares. Place a small amount of filling, around 1 teaspoon, in the center of the square. Very lightly dampen two adjoining sides of the square with water and then fold the square in half diagonally, pinching the edges closed tightly. If desired, join the bottom two points of the triangle and pinch closed to form a tortellini-like shape or leave them as triangles.

Step 10

Place the filled kreplach on lined baking sheets while you repeat the procedure with the remaining dough and filling. (If making in advance, you can freeze kreplach at this point until needed.)

Step 11

Bring a pot of salted water to a boil and cook the kreplach for 5 to 6 minutes. Drain well.

Step 12

Serve the kreplach in warm chicken soup.