Kreplach

Kreplach Dough

• 3–4 tablespoons water
• ½ teaspoon salt
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• pinch of white pepper
• 2 tablespoons oil
• 2 cups flour, sifted

Meat Filling

• 1 medium onion, diced
• 1 clove garlic, minced
• 2 tablespoons oil
• 2½ cups cooked chicken, beef, or liver, diced or ground
• ⅛ teaspoon pepper
• pinch of cinnamon

Filling: In a large skillet, sauté onion and garlic in oil over medium heat until tender. Add meat and seasonings and cook for 10 minutes while stirring.

Dough: Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix until smooth.

Add a little flour if too sticky. Knead for 5 minutes. Cover and let rest for at least 20 minutes. Divide into 3 parts. Roll out each part into a rectangle ⅛ inch thick. Cut into 3-inch squares or circles and place a teaspoonful of filling in center. Fold diagonally to make a triangle. Wet edges with cold water or egg white and pinch to seal. Drop gently into a large pot of boiling salted water or soup and simmer for 15–20 minutes. Serve in soup.

Yields 30 kreplach.