| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Soup accomp, Meat |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
|
Eggs |
| 1/2 |
c |
Water |
| 1 |
pn |
Salt |
| 1 |
lb |
Extra lean ground beef |
| 1 |
tb |
Bread crumbs |
| 1 |
sm |
Onion; diced and sauteed in oil |
| 1 |
|
Egg |
INSTRUCTIONS
DOUGH
FILLING
Here's the Kreplach recipe I make every year for Yom Kippur. My
Grandmother, of blessed memory, a wonderful cook, once told me the only
thing wrong with this Kreplach, was that I didn't make enough of them!
Source: Adat Chaim Sisterhood Cookbook
Combine ground beef, cooked onion, beaten egg and bread crumbs. Put into
refrigerator until ready to use.
DOUGH: beat eggs in water and add slowly to flour and salt. Knead and roll
to form a ball. Divide dough and roll out mixture as thin as possible. Cut
into 2inch squares. Put a small spoonful of filling in each square. Fold
over and stick edges together. Crimp edges with fork. Boil in boiling water
about 30 minutes.
These may be made in advance. Before boiling, place on lightly floured wax
paper cookie sheet and place in freezer until fast frozen. Separate and put
into freezer bag until ready to use. To cook, boil in water before placing
in soup.
Posted to JEWISH-FOOD digest by dj-ring@juno.com (David and Janet Ring) on
Aug 30, 1998, converted by MM_Buster v2.0l.
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