Kreplach

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 30
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/4 cup cold water
• 1 lb ground beef or 1 lb leftover beef brisket
• 1 onion
• 1 garlic clove
• 1 large egg
• salt and black pepper, peepr

Recipe

• 1 for the dough:.
• 2 process flour, salt, eggs in food processor with the metal blade.
• 3 with the machine running, add water. the mixture needs to form a ball. (my mother and i do this the old fashioned way without the aid of a food processor).
• 4 knead for 30 seconds, adding either more water or more flour to get correct consistency. wrap dough in plastic while preparing meat.
• 5 for the meat filling:.
• 6 if you are using raw meat, cook it with onion and garlic in frying pan. otherwise cook onion and garlic in small amount of oil.
• 7 put cooked meat, onion and garlic in food processor and process until just smooth. add egg, salt and pepper.
• 8 divide the dough into 2 or 3 parts so that it does not dry out while filling.
• 9 roll each portion into a very thin rectangle and cut int 3 inch squares. on each square, put a tablespoon or so of filling, and close into a triangle, wetting the edges and pressing them tightly.
• 10 to cook the kreplach, bring a large pot of salted water to a rolling boil. drop the kreplach into the water and simmer for 15 minutes. drain well.
• 11 serve in traditional chicken soup. the parboiled kreplach can be frozen or refrigerated before using.