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Traditional Kreplach
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Serve kreplach in soup or fry it until golden brown and serve as a side dish. At JRT we favor it as a fried side dish!

Serves: 16

Prep Time:
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Ashkenazi Meat Side Dish

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Ingredients

For the dough:
2 cups flour
1/2 tsp. salt
3 tbs. oil
2 egg yolks
1/2 cup water
1 1/2 tsp. baking powder

For the filling:
1 cup ground beef
1 onion, diced
1 tbs. matza meal
1 egg
2 tbs. oil
1 tsp. salt
1/2 tsp. pepper

Directions

  1. Prepare the dough In a large bowl, combining flour, salt and oil. In a separate bowl, beat egg yolks, water, and baking powder. Add to flour mixture.
  2. Knead and roll dough out thin on floured surface. Cut into 3 inch circles (use a glass).
  3. For the filling, sauté onions in oil. Add ground beef and brown for 5 minutes. Let cool, then add salt, pepper, egg, and matza meal and mix well.
  4. To make the kreplach, place one tsp. of filling in the center of the dough circle.
  5. Lift 3 sides of the dough to meet in the center and form a triangle. Press together tightly and pinch the corners closed.
  6. You can seal the seams with a moistened finger.
  7. Place kreplach in boiling, salted water and cook 20 minutes until kreplach floats to the top.

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