Name: Kreplach
Yield: Yield: 2½ to 3 dozen.
Ingredients: ¼ cup warm water; 2 eggs; ¼ tsp salt; 2 cups flour; 2 cups filling of your choice (e.g., Chicken or Meat Filling, or Cheese Filling)

Preparation info

Yield:
2½ to 3 dozen
.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

The Jewish version of wontons, ravioli or perogies. Meat or chicken kreplach are delicious in chicken soup or with gravy as a side dish. Cheese kreplach are served with sour cream.

Ingredients

Dough

2 cups flour
¼ tsp salt
2 eggs

Side dish

Method

steel blade: Process all dough ingredients until dough is well kneaded and forms a ball on the blade, 25 to 30 seconds. Remove from bowl and wrap in plastic wrap for about 15 minutes for easier handling. Meanwhile, prepare desired filling.

Divide dough in 4 pieces. Work with 1 piece at a time; keep remainder covered. Roll on lightly floured surface into a 9-inch square about ⅛ inch thic