alice's kreplach

Categories
Meat
Yield
8 Servings
MeasureIngredient
2 cups Flour
Eggs
½ cup Cold Water
½ teaspoon Salt
1 tablespoon Chicken Fat or Oil
Egg
1½ pounds Chuck or Brisket; Ground
Onion; diced
Carrot; shredded

DOUGH

FILLING

From: Marilyn Sultar <spartica@...> Date: Sat, 10 Aug 1996 12:52:55 +0000 When I was working for the Jewish Home in Rochester, a wonderful resident by the name of Mary Shapiro, may she rest in peace, told me to get her sister's recipe for kreplach. I did, and this is it! It makes declicious kreplach!

DOUGH: Mix all ingredients in mixer with dough hooks until dough forms ball. Put dough on floured board & knead for a bit. Divide the dough into 2 and roll thin. Cut into strips & then squares. Fill. Fold into triangles.

Pinch sides together.

FILLING: Cook meat in oil with onion & carrot before you grind. After cool, add egg. Then mix everything together.

After Kreplach are filled, blast freeze. Throw into plastic bag after frozen.

When ready to serve, boil in salted water (1 tbsp. regular salt). Boil 20-25 mins., then throw into hot soup. If dough feels sticky, add a little flour.

JEWISH-FOOD digest 312

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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