Alice's Kreplach

Title:
Alice's Kreplach

Yield:
8 Servings

Categories:
Meat




Ingredients:




-----------------------------------DOUGH-----------------------------------


     2 c  Flour


     2    Eggs


   1/2 c  Cold Water


   1/2 ts Salt





----------------------------------FILLING----------------------------------


     1 tb Chicken Fat or Oil


     1    Egg


 1 1/2 lb Chuck or Brisket; Ground


     1    Onion; diced


     1    Carrot; shredded





 From: Marilyn Sultar 


 


 Date: Sat, 10 Aug 1996 12:52:55 +0000


 When I was working for the Jewish Home in Rochester, a wonderful resident


 by the name of Mary Shapiro, may she rest in peace, told me to get her


 sister's recipe for kreplach. I did, and this is it! It makes declicious


 kreplach!


 


 DOUGH: Mix all ingredients in mixer with dough hooks until dough forms


 ball. Put dough on floured board & knead for a bit. Divide the dough into
2


 and roll thin. Cut into strips & then squares. Fill. Fold into triangles.


 Pinch sides together.


 


 FILLING: Cook meat in oil with onion & carrot before you grind.  After


 cool, add egg. Then mix everything together.


 


 After Kreplach are filled, blast freeze.  Throw into plastic bag after


 frozen.


 


 When ready to serve, boil in salted water (1 tbsp. regular salt).  Boil


 20-25 mins., then throw into hot soup. If dough feels sticky, add a little


 flour.


 


 JEWISH-FOOD digest 312


 


 From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.