Kreplach Version 2
Ready In: 1 hr 20 mins
Yields: 50 kreplach
Ingredients
filling
- 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
dough
- 1 lb flour
- 2 eggs
- 12 fluid ounces warm water
Directions
- 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.
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