|
Kreplach
Traditional
Foods:
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 at the pre-Yom Kippur
meal, on the seventh day of Sukkot (Hoshanah
Rabbah) and on Purim.
DOUGH:
1 ¾ flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil
FILLING
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt
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 ingredients
well. See Kreplach illustrated for filling and
folding. Kreplach can now be either boiled and
served in soup or sauted in oil.
TO BOIL: Place in boiling salted water. Cook
approximately 20 minutes until kreplach float to
top.
TO SAUTE: Heat oil over medium flame in 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.
YIELDS: 18 Kreplach |
|
