DOUGH:
2 cups flour
½ tsp salt
3 tbsp. Oil
2 egg yolks
½ cup water
1 ½ tsps. Baking powder or baking soda
FILLING:
1 onion diced
2 Tbsp. Oil
1 cup cooked ground beef or chicken
1 tsp. Salt
¼ tsp. Pepper
1 egg
1 Tbsp. Matzoh meal
DOUGH:
In a large bowl combine flour, salt and oil. In a separate bowl, beat egg yolks, water and baking powder (or soda). Add to flour mixture. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.
FILLING:
Saute onion in oil. Add ground beef or chicken and brown for 5 minutes. Remove from heat and cool. Add salt, pepper, egg and matzoh meal and mix well. See illustrations for filling and folding.
Place in boiling water. Cook approximately 20 minutes until kreplach float to top. When ready, remove from pot and serve in soup.
NOTE:
This can also be served as a side dish. For crisp kreplach, fry boiled kreplach in heated oil in 10-inch skillet over medium flame until golden brown on both sides.
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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