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Jewish Recipes --> Recipes --> Soups

Kreplach
Recipe Ingredients: Submitted by Jodi
  • 2 eggs
  • 1 egg shell of water
  • 2 cups flour
Mix together thoroughly. Roll thin, cut into strips and then into squares.

Filling:

Cooked meat or chicken ground up. Add egg, salt and peper, and some chicken fat to make the meat stick together.

Put little balls of meat in the center of the dough squares and stick together 3 corners. Drop into boiling water or soup. cover and cook 10 minutes.

TIP: Dough will seal easily if you wet your fingertip with water and run it around the edge of the dough before sealing.

This recipe can also be used for Kanish. Roll the kreplach dough thin (don't cut) sprinkle with meat filling and roll up.

Bake in oven at 375 degrees until brown (about 1 1/2 hours). Put some fat in pan and brush lightly with it over kanish.

Meat -- Soups

 
Cooking Tips:   Kreplach

Kreplach are small noodles or dumplings filled with ground meat, usually boiled and served in chicken soup. They are similar to Italian tortelloni or often referred to as a Jewish wonton (a Jewish version of the Chinese wonton). Kreplach are a traditional Jewish dish often served on the day before Yom Kippur (the Day of Atonement) or on Hoshana Rabbah (the 7th day of the Festival of Booths) or on Purim (the Feast of Lots).

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