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Kreplach |
Ingredients:
Submitted by
Jodi
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2 eggs
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1 egg shell of water
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2 cups flour
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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. |
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Meat --
Soups |
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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).
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