I want to make kreplach ahead of time. How should I freeze them?
Caramelized Liver
This delicious caramelized liver is perfect either as an appetizer served over a slice or two of toasted baguettes or as another dish served during the main course. Sauté 3 sliced onions until fully translucent. Add 3 Tbsp brown sugar, a generous sprinkling of paprika, 1½ tsp onion powder, and salt and pepper to taste. Sauté for another few minutes and then add 8 oz (225 g) fresh chicken livers, cut into 1-inch pieces. Cover the pan for about 3 minutes. Reheat covered.
—Esti Vago
Hi, Family Table! Thanks for all that you do for my Shabbos menus! Here’s my question: I want to make kreplach ahead of time. How should I freeze them — raw, boiled, or parboiled? If parboiled, how many minutes?
—Michal Schapira
I don’t usually freeze my kreplach, so I asked Henna Goldberg, a good friend of mine, what to do. She shared her techniques:
“I freeze them raw on a lined baking pan and then transfer them to a bag once they’re frozen. A few hours before I need them, I boil a large pot of water with oil and salt (so they shouldn’t stick together). Once boiled, I throw in the kreplach. Sometimes you have to wait for the water to reboil; otherwise they might stick to the bottom of the pot and then break when you try to release them. After cooking, strain and let cool in a bowl until ready to serve.”
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