INGREDIENTS

INSTRUCTIONS

From: sybel@ix.netcom.com (Ruth Donenfeld)  Date: Fri, 9 Aug 1996
08:51:59 -0700 Dough: put dough on kneading  board; make a well. In
center of well add eggs, water and salt. Using  your hands, mix in the
eggs, breaking the yolks as you go, and as you  mix, you add more and
more of the flour to the center and knead for  10 minutes. (Or just put
it in the mixer and knead for 5 minutes.  Add more flour if mix becomes
sticky. This is a good noodle dough.  Form it into a ball, wrap in
plastic wrap or foil. Let rest at room  temp for 30 minutes.  Filling:
melt chicken fat, add onions, saute until soft and opaque.  DO NOT LET
BURN. If using the beef, add and cook until it turns grey.  Remove from
heat, add parsley, salt and pepper. If using chicken,  just add to
onions and seasonings. To make kreplach: Cut dough ball  in thirds for
easier handling. Keep unused parts covered until using.  Roll dough out
on floured board until it is very thin, about 1/8  inch. Trim off rough
edges. Cut dough into 2 1/2 inch squares. Place  about a teaspoon
filling into center of each square. Fold dough in  half to make a
triangle. Moisten edges and pinch to seal.  Repeat  this with the rest
of the dough and fillings. Let kreplach sit on a  floured board for
15-20 minutes before cooking them in a large pot of  salted, boiling
water. Cook for 20 minutes, drain and broil to brown  them.  Or cook
them for 25 minutes and serve immediately in chicken  soup.  Or instead
of boiling, fry in hot oil to be served as  appetizers.  JEWISH-FOOD
digest 310  From the Jewish Food recipe list.  Downloaded from Glen's
MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 69
Total Fat: 7.6g
Cholesterol: 67.8mg
Sodium: 317.7mg
Potassium: 168.9mg
Carbohydrates: 25.1g
Fiber: 1g
Sugar: <1g
Protein: 10.6g