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Kreplach, Kasha-Spinach (M/P, TNT)
Source: "The Gourmet Jewish Cook," by Judy Zeidler
Yield: 4 to 5 dozen

4 cups flour
1/2 tsp. salt
4 eggs
2 tbsp. oil

Kasha-Spinach Filling:
1 cup kasha
1 egg, lightly beaten
3 tbsp. olive oil
2 cups chicken stock, boiling or 2 cups boiling water or vegetable broth
1 medium onion, finely chopped
1/2 cup mushrooms, finely chopped
1 bunch spinach, washed, blanched, drained, chopped
Salt, to taste
Pepper, freshly ground, to taste

Make Dough:
Place the flour and salt on a wooden pastry board and make a well in the center. Break the eggs into the well and add the oil. With a fork, beat the eggs and oil, gradually drawing the flour from the edge of the well and incorporating it into the egg mixture to form a dough that can be gathered into a ball. Knead the dough for 5 to 10 minutes, working in extra flour as necessary, until it is no longer sticky. Cover dough with inverted bowl until ready to roll out.

Make Filling:
In a bowl, stir the kasha and egg until all the grains are coated. In a large heavy skillet, heat 1 tbsp. of the oil over medium heat. Add the kasha and stir constantly until the grains are separated and dry, 2 to 3 minutes.

Add the stock, stir well, cover, and cook over low heat for 15 to 20 minutes, stirring occasionally, until grains are fluffy and dry.

In a small skillet, heat the remaining 2 tbsp. of oil and sauté the onion until lightly browned. Add the mushrooms and spinach and simmer uncovered until the liquid evaporates, 5 to 10 minutes. Add the kasha. Season to taste with salt and pepper. Mix well.

Cut the thinly rolled out dough into 3" squares. Place 1 tsp. of kasha filling in the center of each square; brush the edges with water and fold the dough into a triangle; pinch edges to seal. Place on a towel-lined baking sheet. Repeat with the remaining dough.

Drop the kreplach into lightly salted boiling water and boil for 8 to 10 minutes, until the kreplach float to the top and are tender. With a slotted spoon, transfer to chicken soup or vegetable broth and serve.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A