Ann's kreplach

Yield: 8 Servings

Measure Ingredient
2 cups Flour
2 Eggs
1 tablespoon Warm water (room temperature)
½ teaspoon Salt
½ cup Onions; minced
1 tablespoon Chicken fat
½ pounds Raw ground beef or
1 cup Cooked chicken; ground
Salt to taste
Freshly ground black pepper
1 teaspoon Parsley; chopped

DOUGH

FILLING

From: sybel@... (Ruth Donenfeld) Date: Fri, 9 Aug 1996 08:51:59 -0700 Dough: put dough on kneading board; make a well. In center of well add eggs, water and salt. Using your hands, mix in the eggs, breaking the yolks as you go, and as you mix, you add more and more of the flour to the center and knead for 10 minutes. (Or just put it in the mixer and knead for 5 minutes. Add more flour if mix becomes sticky. This is a good noodle dough. Form it into a ball, wrap in plastic wrap or foil. Let rest at room temp for 30 minutes.

Filling: melt chicken fat, add onions, saute until soft and opaque. DO NOT LET BURN. If using the beef, add and cook until it turns grey. Remove from heat, add parsley, salt and pepper. If using chicken, just add to onions and seasonings. To make kreplach: Cut dough ball in thirds for easier handling. Keep unused parts covered until using. Roll dough out on floured board until it is very thin, about ⅛ inch. Trim off rough edges. Cut dough into 2½ inch squares. Place about a teaspoon filling into center of each square. Fold dough in half to make a triangle. Moisten edges and pinch to seal. Repeat this with the rest of the dough and fillings. Let kreplach sit on a floured board for 15-20 minutes before cooking them in a large pot of salted, boiling water. Cook for 20 minutes, drain and broil to brown them. Or cook them for 25 minutes and serve immediately in chicken soup. Or instead of boiling, fry in hot oil to be served as appetizers.

JEWISH-FOOD digest 310

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

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