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Recipe Name: Alice's Kreplach Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

2 Cup(s) Flour
2 Eggs
1/2 Cup(s) Cold water
1/2 Teaspoon(s) Salt
1 Tablespoon(s) Chicken Fat or Oil
1 Egg
1 1/2 Pound(s) Chuck or Brisket, Ground
1 Onion, diced
1 Carrot, shredded
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,

Nutrition (calculated from recipe ingredients)
Calories: 153
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 70.7mg
Sodium: 181mg
Potassium: 116.8mg
Carbohydrates: 26.4g
Fiber: 1.4g
Sugar: 1.3g
Protein: 6.2g

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