YIELDS: Approx. 20
* 4 cups flour
* 5 eggs
* 2 ounces salad oil
* Salt
* Pepper
* Sugar
* pint water
Directions:
Put flour in food processor. Add eggs and pulse until blended. In a separate bowl combine remaining ingredients with the water. Mix well. Slowly add to the flour-egg mixture in the food processor until a ball is formed. Cover in plastic wrap and refrigerate 1 hour.
Filling:
* 1 pound cooked ground beef, or leftover meat
* 1 onion, diced small and sauteed in oil
* 1 teaspoon garlic powder
* Salt
* Pepper
Directions:
In a medium bowl combine all ingredients. Set aside. Roll out dough to approximately 1/4". Cut into 2" strips, then 4" squares. Fill with meat mixture and fold into triangles. Seal edges. Blanch in boiling water until kreplach float to the top. Drain and pat dry. Fry on both sides until golden brown. Serve with caramelized onions and gravy. Or simmer in soup stock as a traditional accompaniment.
Optional:
Instead of the rolling method, tear a portion of dough off into your hand. Gently flatten to the size of your palm. Fill with mixture and pinch the edges closed in a semi-circle shape. Continue as above.
FANCY KREPLACH-YIELDS 18 -Use 3 qt. pot
Dough
2 cups flour
1/2 teas. salt
3 tbs. oil
2 egg yolks
1/2 cup water
1 1/2 teas. baking powder
Filling
1 onion diced
2 tbs. oil
1 cup cooked chicken or ground beef
1 tsp. salt
1/2 teas. pepper
1 egg
1 tbs. matzoh meal
DOUGH:
IN A LARGE BOWL, COMBINE FLOUR,SALT AND OIL. IN A SEPARATE BOWL,BEAT EGG YOLKS,WATER AND BAKING POWDER.ADD TO FLOUR MIXTURE. KNEAD AND ROLL OUT THIN ON FLOURED BOARD.CUT INTO 3 INCH SQUARES OR CIRCLES. FILLING-Use 10 inch skillet
SAUTE ONION IN OIL. ADD GROUND BEEF OR CHICKEN AND BROWN FOR 5 MIN. REMOVE FROM HEAT AND COOL. ADD SALT,PEPPER, EGG AND MATZOH MEAL AND MIX WELL.PLACE 1 TEAS. MEAT MIXTURE IN CENTER OF EACH ROUND.MOISTEN EDGES WITH TIP OF FINGER DIPPED IN COLD WATER TO KEEP SEAMS CLOSED. FOLD ROUND IN HALF AND PRESS EDGES TOGETHER FIRMLY.
TO BOIL:
PLACE IN BOILING SALTED WATER. COOK APPROX. 20 MIN. UNTIL KREPLACH FLOAT TO TOP.
Other Fillings:
Yield: 5 servings
-----------------------NOODLE DOUGH-----------------------
1/2 ts Salt
2 Eggs; slightly beaten
2 c Flour; unsifted,(scant)
-OR- instead of making
-noodles, buy Won-Ton
-skins
----------------------CHICKEN FILLING----------------------
2 c Cooked chicken; minced
1 tb Onion; minced
1 Egg
Salt and pepper; to taste
-------------------CHICKEN LIVER FILLING-------------------
2 c Broiled chicken livers
2 Eggs; hard boiled
1 Onion; small minced
Salt and pepper
1 tb Schmaltz; chicken fat
-----------------------MEAT FILLING-----------------------
2 c MEAT; Cooked and ground
1 Egg
1 tb Onion; minced
Salt and pepper
----------------------CHEESE FILLING----------------------
2 c COTTAGE CHEESE; FARMERS, DRY
3 tb Matzo Meal; OR bread crumbs
1 Egg
2 tb Onion; minced
Salt and pepper
NOODLES: This is a lost art. may I add that I usually use wonton skins and make life easy for myself; but once in awhile....
1. Add salt to eggs, add eggs to flour. Mix with your hands until the dough leaves the sides of the bowl. It should be fairly stiff. Knead until dough is smooth and elastic.
2. Roll out on a lightly floured board (or on a white cloth). Roll and stretch until it is paper thin...well very thin.
3. Cut into 3" squares. Place one T of filling in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water. If you have a pasta machine (or I sometimes use a Food Processor) go for it.
4. Cook until they rise to the top; about 10 or 12 minutes. DO NOT COOK IN THE SOUP. You may warm them in the soup.
FILLINGS. These days I zap all the ingredients for each type of filing in the Food Processor, leaving the eggs for last. For the cheese filling, you just want to combine the ingredients.
NOTE: I would serve all but the cheese with Chicken Noodle soup or as an appetizer or side dish.. The Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream. Each of these recipes makes about 30; figure at least 3 each