Recipe by Goldy Buxbaum

Easy Classic Kreplach

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Meat Meat
Easy Easy
6 Servings
Allergens
40 Minutes
Diets

No Diets specified

Ingredients

Kreplach

  • 1 package frozen krepel dough (or homemade)

  • 1 pound ground dark chicken, beef, turkey, whichever you prefer

  • 1/2 cup sauteed diced onions

  • 1 egg

  • spices (salt, pepper, onion powder, any Moroccan spices if you like, some silan)

Directions

Prepare the Kreplach

1.

Combine ingredients for the filling. Drop a scant teaspoonful of mixture in the defrosted krepel dough. Fold over and press the ends well.

2.

Boil water in a large pot. Add some oil to the water. Drop the kreplach into the boiling water and boil for about seven to 10 minutes or until they rise to the top. Remove from pot, rinse under cold water and place in a disposable pan. Drizzle some oil onto the kreplach to keep them from sticking together. They can be frozen at this point.

3.

Warm them in a soup or just on a baking sheet in the oven until crispy.

Credits

Photography by A. Rosenger

Easy Classic Kreplach

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