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Kreplach III (M, TNT)
Source: Self, duplicating my memories of my grandma's
Serves: 8

A piece of cooked meat, cut in chunks
1 heaping tbsp. prepared chopped liver
A few gribenes or fry 1 chopped liver in chicken fat (preferred) or oil until golden
1 hard boiled egg
Salt, to taste
Pepper, to taste

1 package frozen wonton Wrappers
1 or 2 sprigs fresh dill leaves, no stems
Chicken stock or water with soup cubes

Make Filling:
In the food processor grind together the meat, chopped liver, gribenes, or fried onions, and hard boiled egg. Transfer to a bowl, add the dill and taste for salt and pepper.

One by one, place two wrappers thick on a plate, paint the four edges with a strip of water then place a spoon full of the filling in the middle. Fold over the edges together to form triangles. Press down the edges with a fork or tightly with your fingers.

Then here is grandma's trick: Place each kreplach in a bowl of flour to cover both sides completely with a thin layer of the flour. Repeat until either the dough or the filling is used up.

Place each kreplach on a sheet of wax paper or similar in one layer and let them sit there for at least one hour until they are completely dried (they will harden somewhat) then turn them over after one side has dried to dry the second side).

Place chicken stock or water with soup cubes on the stove, bring to a boil, lower the heat and add the kreplach to cook. Simmer partially covered for about 20 to 30 minutes until done.

Cool a little then remove the kreplach to a colander. Serve with chicken soup (taste the stock you cooked the kreplach in, it may be really good). Add a few dill sprigs to the soup with the kreplach.

Very yum, right from the shtetl.

Poster's Notes:
I use the purchased Wonton wrappers. Since they frequently are very thin, I use two of them at once.

For the meat, as much as you have, not necessary to have a specific amount.

Jewish food has its little tricks, maybe because we try to achieve the taste of grandma's food many times from memory of how it tasted and of course because she used the "tricks" and not the written recipes that we today try to follow.

My kreplach recipe is from grandma's kreplach that I have tried to duplicate from how I remember. I only make them after I have accumulated the "leftover" ingredients but since I am practical, some of the ingredients are straight from the supermarket shelves. Thus the recipe is at once patchky and/or easy depending on what you have, what you and purchase or what you have to prepare from scratch.

There are few measurements so if there are a few of the main ingredients left over, save them for another time in the freezer.

Posted by Elena Eder

Nutritional Info Per Serving: N/A