Knead and roll out, not too thin, on floured board. Cut into 3-inch squares.
Method: Take a generous pinch of the meat combination, and place it in the center of one of the squares. Fold the dough over and press to seal. Place in boiling salted water. Cook approximately 15 minutes until kreplach float to top. Once they're cooked, place into a well-greased baking pan and grease the tops as well (you can use pan spray for this). Cook at 350 for 10 minutes, or until desired browning is achieved.
This is a two part recipe:
Make this broth first, boil it up, and then, afterwords, we will put our gefilte fish balls into the boiling broth:
Place everything into an 8 quart pot and boil, once it boils, lower flame and cook for a few more minutes.
Go to the local fish store and purchase the fish and have the seller grind it for you, but you can grind it yourself. In either case be certain that when the fish is ground that no bones were ground up in it as well, or else, you will get a bony crunchy taste, and will come to think that maybe your tooth cracked, when it was really only the bones in the fish you ate!
1/2 cup matzoh meal OR 2 slices dry challah bread grated, excluding the crust – I really prefer the challah. After grating the challah or matzoh into fine crumbs, soaked it in water for a few minutes until it becomes soft and soggy and then squeeze out the water, before using it to add to the mixture. 4 eggs, beaten (don't add to the bowl until all the other ingredients are mixed well)
Now mix all prepared ingredients together and then add beaten eggs. This can be done in food processor or mixing machine. Next use WET hands to shape the fish mixture into balls and then drop each ball gently into boiling broth. When dropping the gefilte fish balls in, leave space between balls so that they do not mush tightly together. After all the balls have been dropped in gently, lower flame, and cook covered on MEDIUM heat for approximately 1 to 1-1/2 hours. Check water level every half hour and adjust if necessary. Allow fish to cool before removing from pot.
Serve with horseradish sauce, mayonnaise or even (as my son-in-law prefers) with techina in a separate dish on the side. Many like to dress up the fish by putting a slice of a boiled carrot on top; it does look pretty.
Place all ingredients in a large stock pot and add water to cover (3 to 4 liters). Bring water to boil over medium heat but watch the pot so water never comes to rolling boil (to avoid clouding the soup). When water is just about to boil, turn heat to lowest setting so only a few lazy bubbles break the surface. Cover pot and let simmer for 4 hours. (Longer simmering will not hurt soup.)
Remove pot from heat, fish out most of the chicken parts and vegetables and discard. Strain the liquid through a fine strainer and defat soup if necessary (see defatting suggestions above). Adjust salt to your taste.
Makes about 3 to 4 liters of chicken stock.
For soup body, take about 1/4 cup dry vermicelli (broken into matchstick lengths), 1/4 cup peas (fresh or frozen) and 1/4 cup thin carrot slices per serving. Cook vermicelli in salted water, blanch peas and carrots in boiling salted water until cooked but still crunchy. For garnish, coarsely chop fresh Italian parsley. Add these with matzo balls into individual soup bowls.
Scramble eggs, blend in salt, ginger, parsley, pepper and garlic. Slowly mix matzo meal and butter (or oil or fat) into egg mixture until it forms a dough. This will be a stiff dough, to lighten it add water slowly until it is workable (about 1/4 water).
Shape dough into neat, round 14 to 18 walnut-sized balls, lower them into simmering stock (using chicken bouillon), cover pot and sgently for 10 minutes. Drain stock.
It is important that this recipe is done with out pauses in between. First warm your oven up to 350° F. Grate the potatoes and onions. Warm up the oil and when the oil is hot, pour it over the grated potatoes and onions. Mix well.
Next, add the eggs. Again mix well.
Add the flour and mix again.
Add the salt, pepper, and baking soda and mix well.
Pour the mixture into a baking dish and bake for about 50 minutes, or until the top turns brown.
It tastes great warm, but can also be served cold judging by the fact that my children seem to love eating it erev Shabbat as they prowl the kitchen for something to snack on before the Shabbat begins.
As I mentioned above, I generally serve it warm with the Shabbat cholent, but it compliments all meals.
Soak the prunes overnight in water so that they expand. Slice the carrots and sweet potatoes (or yams) into small slices. Boil the carrots and sweet potatoes (or yams) on a medium flame until they are tender. Stir frequently so that they do not stick to the bottom and burn and add water if necessary.
When the carrots and sweet potatoes (or yams) are nice and tender, put them into a baking dish and add the other ingredients plus some of the liquid. Stir them together and bake them uncovered in a medium oven, about 350 degrees, until the moisture begins to disappear.
When the mixture begins to look thick, but not dry, take it out. It is delicious as a festive side dish with meat or chicken. It's very easy to reheat and can be made ahead of time and warmed up prior to serving.
For a variation, try adding dry apricots. Also cooking a small apple with the carrots and sweet potatoes is a nice variation. My mother actually put the tsimis in the oven once with marshmellows on top; they melted and formed one of the best toppings for a great side dish that I ever ate! Try it - its easy!
You may use one kind of beans or mix several kinds. For eye-appeal, I like to mix small white navy beans and large red kidney beans or black beans. Rinse beans then soak for 5 to 8 hours in enough water to have three finger-deep water over top of beans. When soaked, drain.
Heat oil in a large heavy skillet over medium heat and sauté onion until transparent. Add garlic, stir for several minutes over heat then add paprika, salt and pepper, and continue to cook for a minute. Remove from heat.
Combine beans, onion mixture, barley, potatoes, brisket and bone in a large baking dish or dutch oven with a tightly-fitting lid. Carefully slip in raw unshelled eggs and bury them under cholent mix. Add water to cover.
Place tightly covered pot in oven (seal lid with aluminum foil if not absolutely tight) and bake at 100 degrees C (200 degrees F) for at least 6 hours and up to 18 hours. Check liquid level occasionally to prevent cholent from drying out and replenish if needed.
When ready to serve, dig out eggs, shell them and serve in quarters as first course with fresh raw vegetables or crackers. Remove brisket and slice. Serve brisket and cholent family style on serving dish. The best accompaniment with cholent is an assortment of good pickles and sauerkraut. Yields 6 to 7 generous servings.