Prep 20 mins
Cook 1 hr
posted by request, this comes from the classic jewish cooking archives online.Kreplach are generally served with chicken soup. They could also be fried like pirogen and served as an appetizer or side dish.
- 2 lbs ground beef or 2 lbs ground chicken
- 4 small onions, minced
- 4 tablespoons oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 lb flour
- 2 eggs
- 12 fluid ounces warm water
- In saucepan, brown the meat and onions in the oil.
- Don't let the onions get burnt and crispy.
- Add 1/4 tsp salt and black pepper.
- Remove from heat and set aside.
- In a large bowl, mix flour, remaining salt, eggs, and water.
- Mix until the dough is smooth.
- Roll into a ball.
- Cut the dough into 10 pieces.
- Roll out each piece flat.
- Then cut 5 circles, about 3 inches in diameter, out of each piece with a glass or pastry cutter.
- Place 1 tsp of meat filling in the middle of each piece.
- Fold the dough over and seal the edges.
- You can make them into triangles, or into half-moon shapes.
- Bring a large pot of water to a boil.
- Drop in the kreplach, up to 10 at a time, and cook until they float to the top (or else 3-5 minutes, if they don't float).
- Remove with a slotted spoon.
- Drop them into the chicken soup a few minutes before serving.