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Kreplach I (M, TNT)
Source: My grandmother, z'l
Yield: approximately 24

Noodle Dough:
2 cups flour
2 eggs
1 tbsp. water
1/2 tsp. salt

Meat or chicken from soup, chopped in food processor (approximately 1/2 lb.), or chopped chicken livers (1/2 lb.)
1/2 cup diced fried onion
1 egg
Salt and pepper to taste

Place flour in a bowl and make a well. Add other ingredients. Stir and knead until you have an elastic dough. You may have to add a little more flour.

Roll dough as thin as possible. Roll in portions, keeping the remainder covered in the bowl.

Let the rolled dough stand until it is fairly dry to the touch, but do not let it dry out. Cut the dough into 3" squares.

To make filling, mix all filling ingredients.

Place a tablespoon of the filling mixture. Fold dough over. Seal well (you may need a little water).

Cook in boiling salted water or soup for 20 minutes.

Serve in soup.

After boiling you can also fry them with some diced onions and served as an appetizer.

Filling must be cool before placing on dough.

Poster's Notes:
I multiply this recipe and freeze in ziplock bags in quantities of 12 for future use. They stay for months in the freezer.

I have been making kreplach since I was a very little girl in the Bronx, helping my grandmother, z'l. This recipe has traveled with me across the ocean to Israel.

Posted by Chaya Grodner

Nutritional Info Per Serving: N/A