Kreplach, the savory Jewish dumplings filled with meat or vegetables, have been a beloved dish in Jewish cuisine for centuries. This humble dish has a rich history, having been introduced to Jewish cuisine by way of Eastern Europe, and has since spread throughout Jewish communities all over the world. Kreplach are often served during Jewish holidays, particularly during the High Holy Days and Purim, as well as during Shabbat dinners and other special occasions. The preparation of kreplach is a labor of love, with each dumpling carefully handcrafted and filled with delicious, comforting flavors. Here is a recipe for meat-filled kreplach that is sure to satisfy any craving for traditional Jewish comfort food.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup water
1/2 lb. ground beef
1 small onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
2 tablespoons vegetable oil
Instructions:
In a large mixing bowl, combine the flour and 1/2 teaspoon of salt. Make a well in the center of the mixture and add the eggs and water. Mix until the dough comes together in a ball.
Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.
In a separate bowl, mix the ground beef, onion, salt, pepper, garlic powder, and parsley.
Roll out the dough thinly on a floured surface and cut into small, even squares.
Spoon a small amount of the filling onto each square of dough, and fold the dough over to create a triangle. Pinch the edges together to seal.
Bring a large pot of salted water to a boil. Add the kreplach and cook for 10-15 minutes, or until they float to the surface.
Remove the kreplach from the water with a slotted spoon and transfer to a colander to drain.
In a frying pan, heat the vegetable oil over medium heat. Add the kreplach and fry until they are golden brown on both sides.
Serve hot with your favorite dipping sauce or in a bowl of hot soup. Enjoy!
