2 c Flour
1 tbsp Water
2 Eggs
1/2 tsp Salt
Prepare one recipe noodle dough (see below).
Roll out but do not let dry.
Cut into 3-inch squares and place a tablespoon of one
of the following mixtures on each squares.
Fold over the dough into a triangle.
Press edges together with a little water.
Cook in boiling salted water or soup 20 minutes,
or until they rise to the top.
They can then be fried or served immediately in the soup.
Makes 24 or more, according to how thin you roll the dough.
Homemade Noodle Dough
Place un-sifted flour on a board and make a well in the centre.
Drop eggs, water and salt into it.
Work the four with one hand and knead until smooth and elastic.
Roll and stretch the dough as thin as possible.
The thinner it is, the better the noodles.
Let the rolled dough stand until it feels dry to the tough, but don't
let it get too dry.
You can cut the dough into squares, strips or very narrow noodles.
For narrow ones roll up like jelly roll and slice as thin as possible.
Shake until they separate, and let dry very thoroughly.
Cook the amount you want in boiling salted water or soup for about 10 minutes.
(Note: have all ingredients at room temperature)
Meat Filling
1-pound ground beef or 1 pound leftover brisket
1 onion
1 clove garlic
1 large egg
Salt and black pepper to taste
If you are using raw meat, cook it with onion and garlic in a frying pan.
Otherwise, cook onion and garlic in a small amount of oil.
Put cooked meat, onion and garlic in food processor and process until just smooth.
Add egg, salt, and pepper.
Divide the dough into 2 or 3 parts so that it does not dry out while filling.
Roll each portion into a very thin rectangle, and cut into 3-inch squares.
On each square, put a tablespoon of filling, and close into a triangle,
wetting the edges and pressing them tightly.
Put finished Kreplach on a floured surface to wait.
To cook the Kreplach, bring a large pot of salted water to a rolling boil.
Drop the Kreplach into the water, and simmer for 15 minutes.
Drain well. Serve in traditional chicken soup.
The parboiled Kreplach can be frozen or refrigerated before using.
If you have more Kreplach than will fit in a single layer,
separate with oiled paper or foil so they don't stick.
Posted in http://groups.yahoo.com/group/Jewish_Cuisine/
By lisa_edelstein2000@��..