 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 30 |
|
This is a recipe I've been making for the last couple of years for Yom Kippur. It can also be made for the seventh day of Sukkot commonly known to jews as Hashanah Rabba or on Purim. I had to increase the amount of flour in the second year I made these because in the first year the 2 cups were not enough. Also, even though you it calls for either fresh or leftover meat, ground chicken has also proven to be very good as my family found out. We made extra for my brother in law and he only eats chicken. Ingredients:
2 1/2 cups all-purpose flour |
1/2 teaspoon salt |
2 eggs, beaten |
1/4 cup cold water |
1 lb ground beef or 1 lb leftover beef brisket |
1 onion |
1 garlic clove |
1 large egg |
salt and black pepper, peepr |
Directions:
1. For the dough:.
2. Process flour, salt, eggs in food processor with the metal blade.
3. With the machine running, add water. The mixture needs to form a ball. (My mother and I do this the old fashioned way without the aid of a food processor).
4. Knead for 30 seconds, adding either more water or more flour to get correct consistency. Wrap dough in plastic while preparing meat.
5. For the meat filling:.
6. If you are using raw meat, cook it with onion and garlic in frying pan. Otherwise cook onion and garlic in small amount of oil.
7. Put cooked meat, onion and garlic in food processor and process until just smooth. Add egg, salt and pepper.
8. Divide the dough into 2 or 3 parts so that it does not dry out while filling.
9. Roll each portion into a very thin rectangle and cut int 3 inch squares. On each square, put a tablespoon or so of filling, and close into a triangle, wetting the edges and pressing them tightly.
10. To cook the kreplach, bring a large pot of salted water to a rolling boil. Drop the kreplach into the water and simmer for 15 minutes. Drain well.
11. Serve in traditional chicken soup. The parboiled kreplach can be frozen or refrigerated before using.
|
|