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Jewish Recipes --> Recipes --> Kreplach

Kreplach (Savory Dumplings - Meat - Serves 6 to 8) (p. 40)
by Ramona Bachmann
Recipe Ingredients:

Filling:

  • 1 C. ground veal, beef or chicken
  • 2 T. parve margarine
  • 1 onion
  • Salt and pepper

Dough:

  • 1 C. flour
  • 1/2 t. baking powder
  • 1 egg yolk
  • 1/4 C. water
  • 1/2 t. salt


Simply Kosher
Exotic food from around the world

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.

Dumplings -- Kreplach

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods