INGREDIENTS

INSTRUCTIONS

DOUGH
MEAT
From: Suzan Herskowitz <zwriter@bcfreenet.seflin.lib.fl.us>
Date: Fri, 9 Aug 1996 08:04:10 -0400 (EDT)
Source:  Gertrude Gross
This reminded me to look for my grandmother's kreplach recipe since I
promised my mom I'd make it this year for Rosh Hashanah (I'm always in
charge of soup even if we're not eating at my house.) I do have a request
with this however. Someone please give me some direction regarding the best
meat to buy and some idea regarding "regular seasoning." In fact, some
direction on how to cook it is appreciated. (You'll see what I mean when
you get to the recipe part!)
Dough: Sift flour into mixing bowl.  Make a well in center.  Add eggs and
combine with a fork, adding water as necessary to form a ball of dough that
is compact but not hard. Knead until smooth and elastic. Roll out a portion
of the dough.  It should be rolled thin on a lightly floured board. Cover
the portion you are not rolling to prevent drying (Grandma used a large
bowl and I think some plastic wrap - not a tea towel.)
Cut rolled dough into 1 1/2 inch squares.  After adding meat (recipe to
follow), fold one corner over diagonally to form a triangle and press edges
together.
Drop into pot of boiling salted water.  Cook 10 to 15 minutes or until they
rise to the top. Yield:  2 batters for 3 pounds of meat.
Meat  (sorry guys, this is the recipe I was given!): Make it very soft,
regular seasoning.  Chop well, including some gravy.
JEWISH-FOOD digest 309
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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