Kreplach
Kreplach
Normally served in chicken soup, kreplach are small dumplings stuffed with ground meat or potatoes. Recipe courtesy of Eating Delancey: A Celebration of Jewish Food.
Servings
2
Ingredients
- 1 egg
- 2/3 cup flour
- 1/4 teaspoon salt
- any cooked meat leftover (1/3 pound meat is sufficient)
- 1/2 teaspoon onion juice
- finely chopped celery
- schmaltz, to hold the meat together
- salt and pepper to taste
Directions
- Beat the egg slightly. Add the salt and enough flour to make a stiff dough.
- Knead well on a floured board, Invert the bowl over the dough and let stand, covered, ½ hour.
- Roll out as thin as possible. Dough should not be sticky, but not too brittle.
- Cut the dough into squares.
- Grind the meat very finely, add the onion juice, celery, some schmaltz. Season to taste, and mix well.
- Fill and pinch the ends together.
- Cook in boiling salted water for 15 minutes.
- Drain.