Chicken Soup with Kreplach
Serves 10 (approx. 2 kreplach per person)
When we think of kreplach, we think of Rosh Hashana and Yom Kippur. We just can't do with chicken soup without them. Even those who don't eat soup - eat the kreplach slightly wet with soup.
Ingredients:
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Dough |
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Filling |
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Preparation:
Dough
- Mix eggs, water and salt in a bowl.
- Add flour till a soft ball forms.
- Put on a floured surface and cover with the bowl.
- Let rest 15 min.
- Meanwhile make the filling.
Filling
- Grind meat and onion together.
- Add egg and seasonings and mix well.
Kreplach
- Divide dough into four parts.
- Work each part seperately while leaving the others covered.
- Add enough flour to roll.
- Roll as thin as possible.
- Cut into squares.
- Put a spoon of filling in the middle.
- Fold into a triangle pinching edges together. Bring the two points together and pinch them together.
- Place on a floured tray.
- Boil a pot of water with salt and 1/4 tsp. oil. keep the pot on a high fire.
- Slide kreplach into the boiling water one by one.
- When they are all in, take them out one by one as they float to the top.
- Put one or two into each bowl and fill with boiling soup.
If you wish to freeze them, arrange them so they won't touch each other.