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Directions:
Filling:
(The filling is made first and left to cool
while preparing the dough.)
Chop onion very fine. Melt margarine in pan
and stir in onion, meat, salt and pepper.
Cook, stirring continuously until done, about
5-6 minutes.
Let cool.
Dough:
Combine flour and baking powder in a large
bowl and make a hollow in the middle. Add
the remaining ingredients into the hollow
and knead to a smooth dough. Roll the dough
as thin as possible on a floured board and
cut into 5 cm (2 1/2 ") squares.
Place a small teaspoonful of the filling on
each square and fold the corners to make a
triangle. Press closed, sealing the sides.
Fill a large pan with 2 liters (2 quarts) of
water and 1 T. salt; bring to boil. Add the
kreplach triangles a few at a time. Let cook
until they float to the surface.
Remove the kreplach from the water with a
slotted spoon; keep dry and cool.
Serve in hot soup.
As a variation, kreplach may also be fried
and served as a side dish. |
