JCC Cookbook: Appetizers and Accompaniments: Kreplach

Kreplach

Usually served in soup, these meat-filled dumplings are also delicious browned in the oven or in a skillet and served as a side dish.

Kreplach Dough
1 egg
3/4 cup (approximately) flour
Pinch of salt
Dash of pepper

Meat Filling
1 cup cooked meat
Dash of freshly ground black pepper
Pinch of salt
1 egg
1 onion chopped fine & sauteed

Beat together 1 egg, salt and pepper. Gradually beat in enough flour to form stiff dough. Knead well; roll out very thin. Let dough dry about 1 hour. Cut into 3-inch squares. Mix together the filling ingredients. Place spoonful of meat mixture in center of each dough square. Dampen edges; fold over to form triangle. Let Kreplach dry again about 30 minutes. Drop into boiling, salted water; simmer slowly 20 minutes. Or drop right into soup. Makes about 16 to 20 kreplach.

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