Kreplach - Dough Recipe - Cooking Index
Kreplach - Dough Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Flour |
| 2 | Eggs | |
| 1 tablespoon | 15ml | Water |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Filling recipe - see * Note |
* Note: Five Kreplach Filling recipes are included in this database.
Place unsifted flour on a board and make a well in the center. Drop eggs, water and salt into it. Work into the flour with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better.
Cut into 3-inch squares and place a tablespoon of one the filling mixtures on each. 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. Drain, if cooked in water. They can be fried or served immediately in the soup. Makes 24 or more, according to how thin you roll the dough.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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