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DOUGH:
In a large bowl combine flour, salt and oil.
In a separate bowl, beat egg yolks, water
and baking powder (or soda). Add to flour
mixture. Knead and roll out thin on floured
board. Cut into 3-inch squares or circles. |
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FILLING:
Saute onion in oil. Add ground beef or
chicken and brown for 5 minutes. Remove from
heat and cool. Add salt, pepper, egg and
matzoh meal and mix well.
On floured board roll dough out as thin as
possible without tearing. Cut rolled out
dough into 3-inch squares. Place a teaspoon
of filling carefully in center. Bring point
1 up to point 4 and seal edges. Moisten
edges with tip of finger dipped in cold
water to keep seams closed.
Place in boiling water. Cook approximately
20 minutes until kreplach float to top. When
ready, remove from pot and serve in soup.
 NOTE:
This can also be served as a side dish. For
crisp kreplach, fry boiled kreplach in
heated oil in 10-inch skillet over medium
flame until golden brown on both sides.
Yields: 18 kreplach
Kreplach are small squares of rolled pasta
dough filled with ground beef or chicken and
folded into triangles. They can be boiled
and served in soup or fried and served as a
side dish. They are traditionally served on
Purim, at the pre Yom Kippur meal and on
Hoshanah Rabbah, the seventh day of Sukkot.
From Spice and Spirit, The Complete Kosher
Jewish Cookbook, published by Lubavitch
Women's Cookbook Publications |
