I made lots and lots of kreplach. They look good. The meat is cooked, but the dough is not. I froze them and I'm wondering can I just defrost and cook them in the chicken soup? For how long? They do have to be cooked; is that a problem? Should I take the frozen uncooked kreplach and toss them gently into boiling water for 20 minutes and then, later, put them in the soup? Each kreple is work; I'd hate to mess things up now. Any ideas?
Just toss frozen ones into the soup and simmer gently until they are tender. Can't give you times because it depends on size and number of the kreplach, relative to the amount of soup.
Certainly at least 10 minutes. Taste until you get it right.
You can also cook them like potstickers: heat a fil of oil in a skillet, lay the kreplach in a single layer. When you see the bottoms coloring a little, add water to submerge them halfway, cover the skillet, reduce heat, and cook until the water is all gone and the bottoms are crisply browned and release easily from the pan.
Thanks greygarious. I read on a post somewhere that one should never ever cook the kreplach in the soup. I don't see why not, but do you think cooking them in boiling water might be better? And then maybe I could freeze them again until I need them -- there are a lot of them, about 130.
re: Abba Rubin
I have eaten but never made kreplach. My recollection is that they are a small dumpling and I can't think of any reason not to cook them in the soup unless it is because if they stay in the soup and are refrigerated for days, they might come apart. Many people serve noodle soup by putting cooked noodles in a bowl and ladling the meat and veg broth over them. I have not found that noodles cooked in soup fall apart so I just add them at the end of cooking, then take the pot off the heat and wait till the noodles are soft. By then the soup is cool enough to eat, and the noodles bear up well under refrigeration/freezing.
Obviously they will have more flavor cooked in soup than in water. If you want to, you could then remove and freeze them so you can microwave to reheat, or do it a little faster on the stovetop than if the dumplings weren't yet cooked, but it's not going to save more than a few minutes. Personally, I'd bag them up uncooked in whatever amounts are appropriate for serving in your household, then cook them in your soup when you are preparing your meal.