| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
|
Eggs |
| 1/2 |
c |
Cold Water |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Chicken Fat or Oil |
| 1 |
|
Egg |
| 1 1/2 |
lb |
Chuck or Brisket; Ground |
| 1 |
|
Onion; diced |
| 1 |
|
Carrot; shredded |
INSTRUCTIONS
DOUGH
FILLING
From: Marilyn Sultar <spartica@FRONTIERNET.NET>
Date: Sat, 10 Aug 1996 12:52:55 +0000
When I was working for the Jewish Home in Rochester, a wonderful resident
by the name of Mary Shapiro, may she rest in peace, told me to get her
sister's recipe for kreplach. I did, and this is it! It makes declicious
kreplach!
DOUGH: Mix all ingredients in mixer with dough hooks until dough forms
ball. Put dough on floured board & knead for a bit. Divide the dough into 2
and roll thin. Cut into strips & then squares. Fill. Fold into triangles.
Pinch sides together.
FILLING: Cook meat in oil with onion & carrot before you grind. After
cool, add egg. Then mix everything together.
After Kreplach are filled, blast freeze. Throw into plastic bag after
frozen.
When ready to serve, boil in salted water (1 tbsp. regular salt). Boil
20-25 mins., then throw into hot soup. If dough feels sticky, add a little
flour.
JEWISH-FOOD digest 312
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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