Diva Tasting: Kreplach For Soup Or To Fry….

Kreplach For Soup Or To Fry
For The Dough:
  • 2 Cups All-Purpose Flour
  • 3/4 Tsp Salt
  • 3 Large Eggs, Beaten
  • 3 Tbsp Cold Water, Approximately
For The Meat Filling:
  • 2 Tbsp Vegetable Oil
  • 1 Medium Onion, Chopped
  • 1 Medium Clove Garlic, Finely Chopped (optional)
  • 3 Cups Chopped, Cooked Beef (about 12 Ounces – Can Be Either Ground Beef Or Finely Chopped Leftover Brisket Or Roast)
  • 1 Large Egg
  • 1 Tsp Paprika
  • Salt And Freshly Ground Black Pepper To Taste
  1. To make the dough: Place the flour, salt and beaten eggs in a food processor. Process while gradually adding just enough water to have the dough form into a ball. Wrap the dough in plastic wrap and let rest for at least one hour.
  2. To make the filling: Heat the vegetable oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 2-3 minutes, or until the vegetables have softened. Place the chopped meat in a bowl. Add the softened onion (and garlic), egg, paprika and salt and pepper to taste. Mix thoroughly.
  1. Roll the dough, a portion at a time, on a floured surface until the dough is very thin (less than 1/8-inch). Cut dough into 2-1/2 to 3-inch squares.
  2. Place one heaping teaspoon of filling in the center of each square. Fold the dough over the filling to make a triangle. Pinch the dough together to seal the edges (if necessary wet two sides of the square).
  3. Bring a large soup pot of water to a boil. Cook the kreplach about a dozen at a time for about 15 minutes, or until they are tender.
  4. To serve, place the cooked kreplach in chicken soup and cook for 4-5 minutes. You may also fry the kreplach in vegetable oil.

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