| 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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