Kreplach with beef filling

Yield: 1 servings

Measure Ingredient
1 \N Onion diced
2 tablespoons Oil or chicken fat
1½ cup Cooked minced beef; up to 2
\N \N Salt & pepper to taste
1 \N Egg
2½ tablespoon Water
1 cup Flour


From "Second Helpings, Please!" edited by Norene Gilletz Filling: Brown onion in fat. Mix with meat & seasonings Dough: Lightly mix egg & water together. Place flour on a board & make a well in the center. Pour liquid into the well & blend thoroughly with the flour. Roll out on a floured board until dough is very thin, about ⅛" in thickness. Cut into 3" squares. Place a teaspoon of filling on each square & close securely. Boil in salted water for 20 minutes.

Makes about 1½ dozen.

You can use minced cooked chicken instead of the beef, if desired.

Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Dec 27, 1998, converted by MM_Buster v2.0l.

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