*Kreplach are the Jewish version of Chinese dumplings or Italian ravioli. The two most common fillings are beef or potato. They are eaten mainly on holidays such as Rosh Hashanah, Sukkot, Purim, and Yom Kippur (before the fast).
2 cups flour
2 eggs, beaten
1/2 cup water
1/4 teaspoon salt
1 onion, diced small
2 tablespoons olive oil
1 pound ground beef, cooked
2 tablespoons bread crumbs
2 tablespoons fresh parsley
salt and pepper, to taste
1) In a large bowl combine the flour and salt. Add eggs and water slowly.
2) Knead dough and roll into a ball. Refrigerate one hour.
3) Divide dough and roll it out very thin.
4) Cut dough into 2-inch squares.
5) To prepare the filling sauté onion in 2 tblsp olive oil. Add ground beef and brown. Remove from heat and cool. Add bread crumbs, parsley, salt, pepper, and egg. (see comment below for sweet potato version)
6) Put a spoonful of filling in each square. Fold over and stick the edges together; crimp edges with a fork.
7) Bring salted water to a boil. Add Kreplach and let boil for 20 minutes or until they float to the top.
8) To eat Kreplach as a side dish heat oil in skillet and saute the Kreplach just until golden brown on both sides. Or after boiling Kreplach add to a soup.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.