Ann's Kreplach Recipe
- 2 c. Flour
- 2 x Large eggs
- 1 Tbsp. Hot water (room temperature)
- 1/2 tsp Salt
- 1/2 c. Onions, chopped
- 1 Tbsp. Chicken fat
- 1/2 lb Raw grnd beef or possibly
- 1 c. Cooked chicken, grnd Salt to taste Freshly grnd black pepper
- 1 tsp Parsley, minced
- Dough: put dough on kneading board; make a well.
- In center of well add in Large eggs, water and salt.
- Using your hands, fold in the Large eggs, breaking the yolks as you go, and as you mix, you add in more and more of the flour to the center and knead for 10 min.
- (Or possibly just put it in the mixer and knead for 5 min.
- Add in more flour if mix becomes sticky.
- This is a good noodle dough.
- Form it into a ball, wrap in plastic wrap or possibly foil.
- Let rest at room temp for 30 min.
- Filling: heat chicken fat, add in onions, saute/fry till soft and opaque.
- Don't LET BURN.
- If using the beef, add in and cook till it turns grey.
- Remove from heat, add in parsley, salt and pepper.
- If using chicken, just add in to onions and seasonings.
- To make kreplach: Cut dough ball in thirds for easier handling.
- Keep unused parts covered till using.
- Roll dough out on floured board till it is very thin, about 1/8 inch.
- Trim off rough edges.
- Cut dough into 2 1/2 inch squares.
- Place about a tsp.
- filling into center of each square.
- Fold dough in half to make a triangle.
- Moisten edges and healthy pinch to seal.
- Repeat this with the rest of the dough and fillings.
- Let kreplach sit on a floured board for 15-20 min before cooking them in a large pot of salted, boiling water.
- Cook for 20 min, drain and broil to brown them.
- Or possibly cook them for 25 min and serve immediately in chicken soup.
- Or possibly instead of boiling, fry in warm oil to be served as appetizers.