Kreplach (krep-lok) are little envelopes of noodle dough, stuffed with beef and sometimes chicken and cooked in home-made chicken stock. They make a filling meal served with a mixed or green salad.

8 oz. Egg Noodle dough

8 oz. minced beef

1 egg

½ teaspoon salt a teaspoon black pepper

1/2- teaspoon paprika

4 pints home-made chicken stock

On a lightly floured surface, roll out the noodle dough very thinly – the dough must be almost transparent. Cut it into 2 -inch squares.

In a medium-sized bowl, mix together the beef, egg, salt, pepper and paprika. Place a teaspoonful of the mixture on each dough square and fold the square in half diagonally, making a triangle. Pinch the edges together with a little water. Fill the remaining dough squares in the same way.

In a large saucepan, heat the stock over high heat until it boils. Drop in the kreplach one by one and cook for 10 to 15 minutes or until the kreplach rise to the surface. Transfer the stock and kreplach to a warmed soup tureen and serve at once.

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