Versatile Kreplach

WHY I LOVE THIS RECIPE: This basic dough recipe works for using a variety of fillings. If you want potato, potato and cheese, sauteed or in soup, or meat fillings, this is a great dough to use.

Versatile Kreplach

Servings: 16 kreplach

Author: Beverly

Print Recipe

Ingredients

• 3 eggs
• ¾ tsp salt
• 2 Tbsp water
• 2 cups flour
• 1 cup prepared mashed potatoes
• Oil for sauteeing

Instructions

• Beat the eggs slightly.
• Add salt, water, and enough flour to make a medium-soft dough. Knead well by hand or in the food processor.
• Divide the dough into 2 balls.
• Cover with a moist towel.
• Working quickly, roll out 1 ball of dough into a very thin rectangle.
• Cut squares 3inches wide or any size you desire.
• Place 1/2 teaspoon mashed potatoes on each square. Fold into a triangle and press edges together firmly, using water to seal the edges.
• Drop into boiling water and cook, uncovered for 15 minutes.
• Drain the kreplach. Saute in a skillet until browned.

Notes

Alternatives: Fillings could be changed. This is the easy version, but sauteed onions could be added to the mashed potatoes as could sauteed ground beef or other leftover meat or chicken. You can also add cheese to the mashed potatoes which kids seem to love for lunch. This recipe is quite flexible. The boiled kreplach could be served in soup without browning them at all.

This recipe is based on Meat Kreplach from My Jewish Learning