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Kreplach Dough (P)
Source: "The Art Of Jewish Cooking," by Jennie Grossinger
Yield: 24 or more, according to how thin you roll the dough.

2 cups flour
2 eggs
1 tablespoon water
1/2 teaspoon salt

Place unsifted flour on a board and make a well in the center. Drop eggs, water, and salt into it. Work into the flour with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better.

Cut into 3" squares and place a tablespoon of one the filling mixtures on each. Fold over the dough into a triangle. Press edges together with a little water.

Cook in boiling salted water or soup 20 minutes, or until they rise to the top. Drain, if cooked in water. They can be fried or served immediately in the soup.

Posted by Annice Grinberg

Nutritional Info Per Serving:
(excluding unknown items): 43Calories; trace Fat (10.0%calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 49mg Sodium
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.