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Fancy Kreplach

Fancy Kreplach

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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:

1. SQUARES: On floured board roll dough out as thin as possible without tearing

2. Cut rolled out dough into 3-inch squares. Place a teaspoon of filling carefully in center.

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.

 

1. ROUNDS: On floured board roll dough out as thin as possible without tearing

2. Cut 3-inch circles with round cookie cutter. Place a teaspoon of filling carefully in the center.

3. Lift sides 1-2 and 3-4 to meet in center over filling and press edges together.

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.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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s.j. sparber n.y.,n.y. September 22, 2016

Had a neighbor when I was a child who was a superb cook named Faye. Her Kreplach were to die for! One of her secrets was to always use fried onions-a little browned-not too much sauteed in kosher chicken fat inside the brisket mix a little and after boiling the kreplach, saute them in this kosher chicken fat mixtureW/browned onions for no more than three minutes at low heat! If you get it right you'll live for them! Watch them disappear! Reply

Anonymous October 2, 2015

Shalom, I am from India, and they make like this.

They call it 'samosas' Reply

Anonymous skokie,il October 2, 2014

ground beef shame in you its slow cooked brisket w onions then ground w chicken. Don't invite me for pesach Reply

JANET RITTER BOCA RATON, FLORIDA October 12, 2011

ALL JEWISH FOODS I am one of the old fashioned cooks who still uses chicken fat, that ta'am, taste is there with it. Reply

Karen Evans Spring Creek, Nevada, USA March 11, 2011

recipe for fricassee like my moms I am looking for a recipe like my mothers for fricasee that she made at passover. It had mini matzoh balls, meatballs and chicken wings in a white gravy. Anyone have a recipe like that? Unfortunately, she did not write it down and she passed away last month. Reply

Marilyn B.M. Horne Dallas, Texas October 2, 2009

Kreplach You make it sound so easy. I can't wait to try this. We need as many Jewish recipes as you can print. So few of us cook these days and our kids do not do much either. Please revive Kosher, Jewish cooking with easy and time tested recipes. Print more of these treasures. Thanks Reply

Lesley Allen Temple City, ca March 9, 2009

Receipe Thank you for putting the receipies on line. I no longer have family here to cook with so I have to start over and build my own receipe book. Reply

alina NY, NYC March 15, 2008

nice i luv this food Reply

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