Kreplach Version 2

1. 1

   In saucepan, brown the meat and onions in the oil.

2. 2

   Don't let the onions get burnt and crispy.

3. 3

   Add 1/4 tsp salt and black pepper.

4. 4

   Remove from heat and set aside.

5. 5

   In a large bowl, mix flour, remaining salt, eggs, and water.

6. 6

   Mix until the dough is smooth.

7. 7

   Roll into a ball.

8. 8

   Cut the dough into 10 pieces.

9. 9

   Roll out each piece flat.

10. 10

    Then cut 5 circles, about 3 inches in diameter, out of each piece with a glass or pastry cutter.

11. 11

    Place 1 tsp of meat filling in the middle of each piece.

12. 12

    Fold the dough over and seal the edges.

13. 13

    You can make them into triangles, or into half-moon shapes.

14. 14

    Bring a large pot of water to a boil.

15. 15

    Drop in the kreplach, up to 10 at a time, and cook until they float to the top (or else 3-5 minutes, if they don't float).

16. 16

    Remove with a slotted spoon.

17. 17

    Drop them into the chicken soup a few minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.