LOCATION: Recipes >> Dumplings >> Kreplach 02
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Kreplach 02
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KREPLACH
YIELD: Approx. 20
4 cups flour
5 eggs
2 ounces salad oil
Salt
Pepper
Sugar
1/2 pint water
Put flour in food processor. Add eggs and pulse until blended.
In a separate bowl combine remaining ingredients with the water.
Mix well. Slowly add to the flour / egg mixture in the food
processor until a ball is formed. Cover in plastic wrap and
refrigerate 1 hour.
1 pound cooked ground beef, or leftover meat
1 onion, diced small and sauteed in oil
1 teaspoon garlic powder
salt
pepper
In a medium bowl combine all ingredients. Set aside. Roll out
dough to approximately 1/4". Cut into 2" strips, then 4" squares.
Fill with meat mixture and fold into triangles. Seal edges. Blanch
in boiling water until kreplach float to the top. Drain and pat
dry. Fry on both sides until golden brown. Serve with caramelized
onions and gravy. Or simmer in soup stock as a traditional
accompaniment.
Optional: Instead of the rolling method, tear a portion of dough
off into your hand. Gently flatten to the size of your palm. Fill
with mixture and pinch the edges closed in a semi-circle shape.
Continue as above.
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