Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Eggs
3 tb To 4 tb Water
1/2 ts Salt
1 pn White Pepper
2 tb Oil
2 c Flour; sifted
Beat eggs, adding water, sal

A PLETHORA OF KREPLACH

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Kreplach are like Jewish ravioli. These delectable filled dumplings
are usually added to sopus (especially chicken soup). They can also
be eaten as a side dish, boiled, sauteed in margarine, or fried and
served with Onion Sauce. Fruit kreplach such as cherry varnikas, make
a good side dish. Meat kreplach are often served on Purim, Erev Yom
Kipper, or Hoshanah Rabbah, while the cheese variety is popular on
Shavuot or Chanukah.
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CLASSIC KREPLACH DOUGH

until smooth and soft. Add a little flour if too sticky. Knead for 5
minutes. Cover and let rest at least 20 minutes. Divide into 3 parts.
Roll out each part into a rectangle 1/8 inch thick. Cut into 3 inch
squares or circles and place a teaspoonful of filling in center. Fold
diagonally to make a triangle. Wet edges with cold water or egg white
and pinch to seal. To cook, drop gently into a large pot of boiling
salted water or soup and simmer for 15-20 minutes. serve in soup, or
fry inoil and serve as a side dish with Onion Sauce.

Yields 30 kreplach.

SPINACH KREPLACH DOUGH OR NOODLES:

To make spinach kreplach dough, omit water and oil and add 1/4 cup of
chopped, cooked spinach, drained and squeezed out. Knead for 3
minutes. Let rest for 10 minutes. Roll out into rectangles 1/8 inch
thick. Proceed as directed. For green spinach noodles, roll
verythinly. Let dry and cut into thin strips with a sharp knife.

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