Kreplach Dough

  • 3–4 tablespoons water
  • ½ teaspoon salt
  • 2 eggs
  • 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.