Kreplach
are small squares of rolled pasta dough filled with ground
beef or chicken and folded into triangles. They can be
boiled and served in soup or fried and served as a side
dish. They are traditionally served on Purim, at the pre
Yom Kippur meal and on Hoshanah Rabbah, the seventh day of
Sukkot.
DOUGH:
1 ¾ cups flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil
FILLING
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt
DOUGH:
In a large bowl combine dough ingredients together. Knead
and roll out thin on floured board. Cut into 3-inch
squares or circles.
FILLING:
in a small bowl mix filling ingredients well. See Kreplach
illustrated for filling and folding.
Kreplach can now be either boiled and served in soup or
sauteed in oil.
TO BOIL:
Place in boiling salted water. Cook approximately 20
minutes until kreplach float to top.
TO SAUTE:
Heat oil over medium flame in 10-inch skillet. Saute
boiled kreplach until golden brown on both sides.
NOTE:
Dough will roll out more easily after being wrapped in a
damp cloth for one hour.
Yields: 18 Kreplach
Illustrated Guide:
| 1.
SQUARES: On floured board roll dough out as
thin as possible without tearing |
|
2.
Cut rolled out dough into 3-inch squares.
Place a teaspoon of filling carefully in center.
|
3.
Bring point 1 up to point 4 and seal edges.
Moisten edges with tip of finger dipped in cold
water to keep seams closed.
|
| |
|
1.
ROUNDS: On floured board roll dough out as
thin as possible without tearing
|
2.
Cut 3-inch circles with round cookie cutter.
Place a teaspoon of filling carefully in the
center.
|
|
3.
Lift sides 1-2 and 3-4 to meet in center over
filling and press edges together.
|
4.
Fold down top of 3-4-2 to middle and pinch
edges together forming a triangle. Moisten edges
with tip of finger dipped in cold water to keep
seams closed.
|
