Kreplach
Dough:
1 1/2 cups flour
2 eggs
1/2 tsp. salt
3 tbsp. oil
Filling:
3/4 cup ground cooked beef or chicken
1/2 small onion, grated
1 tsp. salt
Directions:
Dough:
In a large bowl, combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.
Filling:In a small bowl, mix filling ingrdients well.
Use the illustrated guide below for filling and folding:
SQUARES: On floured board roll dough out as thin as possible without tearing
1. Cut rolled out dough into 3-inch squares. Place a teaspoon of filling carefully in center.
2. Bring point 1 up to point 4 and seal edges. Moisten edges with tip of finger dipped in cold water to keep seams closed.
ROUNDS: On floured board roll dough out as thin as possible without tearing
1. Cut 3-inch circles with round cookie cutter. Place a teaspoon of filling carefully in the center.
2. Lift sides 1-2 and 3-4 to meet in center over filling and press edges together.
3. Fold down top of 3-4-2 to middle and pinch edges together forming a triangle. Moisten edges with tip of finger dipped in cold water to keep seams closed.
Kreplach can now be either boiled and served in soup, or sauteed in oil.
To Boil:
Place in boiling salted water or broth. Cook apprx. 20 minutes until kreplach float to the top.
To Saute:
Heat oil over medium flame in a 10-inch skillet. Saute boiled kreplach until golden brown on both sides..
Note: Dough will roll out more easily after being wrapped in a damp cloth for one hour.
