Dumplings: Kreplach 01 by Recipe Cottage

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	Kreplach 01

		KREPLACH with three fillings 2 cups flour, plus additional flour for shaping 2 large eggs 1/2 tsp salt 1 1/2 T water In a bowl, combine the dough ingredients. Mix to form a firm dough. Remove dough to a well-floured board and knead until it feels smooth and satiny. Cover and let rest for 30 minutes, while you make one of the fillings. Meat Filling 2 T butter 1 onion, finely chopped 1/2 lb ground beef 1 tsp salt pepper grindings In a skillet melt the butter. Add the onion and saute, stirring occasionally, until they are light brown. Add the ground beef and cook, stirring, until meat is no longer pink. Add the salt and pepper, mix well, and remove from heat. Let cool before filling. Cheese Filling 2 C cottage cheese, farmer cheese or pot cheese 2 egg yolks 1 T sour cream 1/2 tsp salt Combine all ingredients and mix with a wooden spoon until well blended. Kasha filling 1 c kasha (buckwheat groats) 1 egg, lightly beaten 2 C boiling water 2 tsp salt 2 T butter 1 medium onion, finely chopped 1/2 C finely chopped mushrooms 1/2 C ground beef pepper grindings Put the kasha into a heavy pot. Add the egg and cook over medium heat, stirring constantly, until the grains are separate and dry. Add the boiling water and 1 tsp of the salt. Cover and cook over very low heat for 30 minutes. Melt butter. Add the onion and saute until it is light brown. Add the mushrooms and beef. Cook, stirring, until beef is no longer pink. Remove from heat, add the cooked kasha, remaining salt, and pepper. Mix well. Let cool before filling. Divide the dough in 2 parts. Cover one half and roll out the other on a well-floured board until it is about 1/8 inch thick. Repeat with remaining dough. (I use Atlas pasta machine for this). Cut the dough into 3 inch squares. Place about 1 T of filling onto the center of each square. Fold into a triangle and seal. Bring 7 to 8 quarts of salted water to a boil, and drop the kreplach into it, about 8 to 10 at a time. Simmer until they float to the top and drain. Repeat Serve meat kreplach in soup or separately with lots of melted butter and grated horseradish; cheese kreplach covered with melted butter and passed with sour cream and a variety of jams; kasha kreplach in soup or separately with melted butter. Makes 40 to 50.