Kreplach with beef filling
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion diced | |
| 2 | tablespoons | Oil or chicken fat |
| 1½ | cup | Cooked minced beef; up to 2 |
| Salt & pepper to taste | ||
| 1 | Egg | |
| 2½ | tablespoon | Water |
| 1 | cup | Flour |
Directions
DOUGH
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.