Name: Kreplach
Cuisine: Chinese
Ingredients: salt and pepper; 1 egg; 175 g (6 oz) lean minced meat (I like these best with pork but obviously in the Jewish tradition they’re made with beef); 2 tablespoons oil; 1 small onion, finely chopped; pinch of salt; about 150 g (5½ oz) flour; 1 tablespoon finely chopped parsley

Preparation info

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

My all-time favourite addition to soup is Kreplach, which are stuffed pasta dumplings from Jewish cuisine. They are something similar, I suppose, to a Chinese wonton and wonderful served, as is traditional, with chicken soup.

Ingredients

For the dough

1 egg
pinch of salt
about 150 g (

Method

Work your dough ingredients together, wrap in clingfilm and allow to rest for 30 minutes.

Fry the onion in the oil until soft and then add whatever meat you are using and season with salt and pepper. Cook until it changes colour. Let it cool a little and mix with the egg and parsley.

Roll out the dough very thinly on a floured surface. You fold the sheet of dough over and over i