Kreplach

These are best when served right from the pan, and plopped into a bowl of chicken soup.

My mom would make kreplach every Yom Kippur. I don’t think I’d tasted one in over 20 years, but in my mind I could TASTE them, and finally I broke down and made some. With thanks to Cousin Betty and sister Maralee for helping to jog my memory, since all I had was a scrawled note of my mother’s with the recipe for the dough.

Every culture has their dumplings: pierogi, gyoza, wonton. The Jews have their kreplach. The triangular kreplach from my mother’s kitchen are made with a dough that is part mashed potato and part noodle. For the frugal-minded cook, a little piece of a leftover roast is the basis for the filling. They are first boiled, then fried— there is nothing better!

Fry these until they are nicely browned and crisp.

Gently boil for 5 minutes before frying.

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Ingredients

For the filling

  • 1 c. cooked beef, loosely measured, then ground
  • 1/3 c. grated raw onion
  • 1–2 Tbs. oil, if your meat is very dry or lean
  • 1 egg
  • ¾ tsp. seasoned salt
  • For the dough
  • 1 egg
  • 2/3 c. flour
  • ¼ tsp. salt
  • 1 medium potato, boiled

 

Directions

Put a large pot of salted water on to boil.

Prepare the filling

Mix together the ground beef, onion, oil, egg, and salt.

Make the dough

Using a fork, beat the egg, mix in the flour and salt, then mash in the boiled potato. On a lightly floured board, knead the dough for about a minute, adding only a little more flour as necessary.

Form

Divide the dough into two halves. On the floured board, roll into a rectangle, about 8˝ x 10˝, then cut into 2˝ squares. Place about a teaspoon of filling in the corner of each square. Put a little water into a small dish, dip your finger, and wet two adjacent edges of the dough square. Fold one half of the dough over to meet the wet edges, forming a triangle, then press to seal well. Continue filling and sealing all of the kreplach.

Boil

When the water has boiled, drop the kreplach, in batches, into the boiling water, lowering the temperature so that they cook at a low, easy boil. Boil for 5 minutes, then remove, using a slotted spoon, to a cookie sheet.

Fry

In a deep pan, pour in about 1/8˝ of oil. When very hot, add the kreplach, cooking in small batches. When browned, turn over to cook on the other side. Remove to drain onto a paper towel. Serve while very hot and crisp, with a bowl of homemade chicken soup.

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