Kreplach
This is a traditional Jewish dish and an old family recipe from my Hungarian grandmother. You can choose to boil or fry them. I like to fry them. They are soooo delicious. Cooking time is for frying.
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INGREDIENTS
NutritionDough
- 2cups flour
- 1⁄2tablespoon salt
- 3tablespoons oil
- 2egg yolks
- 1⁄2cup water
- 1 1⁄2teaspoons baking powder
Filling
- 1
- 1tablespoon oil
- 1cup ground beef
- 1teaspoon pepper
- 1teaspoon salt
- 1teaspoon Hungarian paprika
- 1teaspoon garlic powder
- 1
- 1tablespoon breadcrumbs
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DIRECTIONS
- To Make Dough: Combine flour, salt and oil.
- In a separate bowl beat egg yolks, water, and baking powder.
- Add to flour mixture.
- Knead dough until it is smooth.
- Roll out on a flour covered board.
- With a glass or cup that is about 3 inches in diameter, press and cut dough into circles.
- Filling: Saute onion. Then brown the meat about 5 minutes. Remove and cool.
- After meat and onion mix is cooled, add salt, pepper, garlic powder, paprika, egg, and bread crumbs and mix well.
- Add 1 tablespoon of filling on a dough circle.
- Fold dough over meat mixture into dumpling like triangles.
- Moisten the edges of the dough with top of finger dipped in cold water to keep seams closed.
- Boil for 20 minutes until they float to top and serve in soup or as a sidedish. Or fry until golden brown and serve as sidedish.
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