Recipe for Kreplach    print

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Kreplach is another triangular shaped good. It is ground meat or potatoes covered with dough.

It is traditional to eat Kreplach on Yom Kippur, Hashana Rabba and Purim. Why? All 3 of these holidays are connected to beating and striking. On Yom Kippur, we strike ourselves. On Hoshana Rabba, we strike the arevot. On Purim, we strike Haman during the Megillah reading.

* This recipe comes from Spice and Spirit, The Complete Kosher Jewish Cookbook (Lubavitch Women's Cookbook Publications, 1990).

Ingredients

Dough
2 cups flour
1/2 tsp. salt
3 Tbsp. oil
2 egg yolks
1/2 cup water
1 1/2 tsp. baking powder or soda

Filling
1 onion, diced
2 Tbsp. oil
1 cup ground beef
1 tsp. salt
1/2 tsp. pepper
1 egg
1 Tbsp. matzah meal

Instructions

Dough: In a large bowl, combine flour, salt and oil, In a separate bowl, beat egg yolks, water, and baking powder (or soda). Add to flour mixture. Knead and roll dough out thin on floured board. Use a glass to cut into 3 inch circles.

Filling: Sauté onion in oil. Add ground beef and brown for 5 minutes. Remove from heat and cool. Add salt, pepper, egg, and matzah meal. Mix well.

Place a tsp. of filling in the middle of the dough circle. Lift 3 sides of the dough circle to meet in the center and form a triangle. Press together tightly and pinch corners closed. Moisten edges with top of finger dipped in cold water to keep seams closed.

Place kreplach in boiling, salted water. Cook about 20 minutes until kreplach floats to the top. When ready, remove from pot. Serve kreplach in soup or fry it until golden brown and serve as a side dish.

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