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Kreplach

Kreplach
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sifted flour - 2 c
  • medium eggs - 2 item
  • salt - 1/2 tsp
  • water - 1/2 c
  • pot cheese
  • egg - 1 item
  • sugar - 1 tsp
  • cooked or raw ground meat or liver
  • salt and pepper - 1 item
  • grated onion - 1 item
  • chicken fat - 2 tsp

How to make kreplach:

Filling Dairy*:1/2 lb. pot cheese1 egg1 tsp. sugar1/4 tsp. salt Filling Meat:1/2 lb. cooked or raw ground meat or liver salt and pepper1 grated onion1 egg2 tsp. chicken fat *Filling can be milchig or fleishig.

Mix flour, eggs and salt. Add cold water. Roll out to 1/8-inch thickness. Cut into 2-inch squares. Fill each square with about 1 teaspoon filling. Fasten all sides into a triangular shape by pinching with fingers or fork. Drop into boiling salted water. Boil 20 minutes. Remove and strain. Serve in soup (fleishik) or as side dish.

Recipe categories: Side dish, European, Jewish (ashkenazi).

Rating:
Kreplach
4
Average rating: 4 of 5, total votes: 5
Cook. Time: PT40M
Total Time: PT40M


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flour, all-purpose flour, medium potatoes, fresh mushrooms, medium carrots, medium red potatoes, large can whole kernel corn, medium red cabbage, white sauce use cream of onion soup, to 2 medium zucchini, sliced 1/2-inch
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