Kreplach from Grandma’s recipe box
This may in fact be my grandmother’s handwriting. Her cursive script was lovely, and mostly what she used. But every now and then she’d write something out in block print - this may be that, or it may be from someone else. Anyway, this is clearly a recipe she used. Kreplach is the Yiddish word for dumpling. They can be dairy or pareve, but are most commonly filled with meat as they are here. They are often served in chicken soup which is why I put them in that category.
Ingredients
- 2 ½ cups flour
- 2 eggs
- Little bit of salt
- ⅔ cup water
- Filling:
- Ground up leftover meat
- ½ a medium onion
- 2 tblsp chicken fat
- Salt and pepper to taste
Method
Spread out flour. Make a hole in the middle. Put the eggs in the hole. Knead it together with approximately ⅔ cup of water.
Mix filling ingredients together.
[Not written down: Roll out dough very thinly. Use a drinking glass to cut circles. Place a small amount of filling in the center of the circle, and then fold the dough over and press down the edges firmly to create a filled half-circle.]
Bring a pot of water to an active boil. Put kreplach in to boil for 20 minutes.
