Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served on Purim, at the pre Yom Kippur meal and on Hoshanah Rabbah, the seventh day of Sukkot.
DOUGH:
1 ¾ cups flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil
FILLING
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt
DOUGH:
In a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.
FILLING:
in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding.
Kreplach can now be either boiled and served in soup or sauteed in oil.
TO BOIL:
Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.
TO SAUTE:
Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.
NOTE:
Dough will roll out more easily after being wrapped in a damp cloth for one hour.
Yields: 18 Kreplach
Illustrated Guide:
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1. SQUARES: On floured board roll dough out as thin as possible without tearing
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2. Cut rolled out dough into 3-inch squares. Place a teaspoon of filling carefully in center.
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3. Bring point 1 up to point 4 and seal edges. Moisten edges with tip of finger dipped in cold water to keep seams closed.
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1. ROUNDS: On floured board roll dough out as thin as possible without tearing
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2. Cut 3-inch circles with round cookie cutter. Place a teaspoon of filling carefully in the center.
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3. Lift sides 1-2 and 3-4 to meet in center over filling and press edges together.
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4. Fold down top of 3-4-2 to middle and pinch edges together forming a triangle. Moisten edges with tip of finger dipped in cold water to keep seams closed.
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