Kreplach
Ingredients
Dough
- 4 cups flour
- 1-1/2 cups water
- 2 Tbsp olive oil
- 2 tsp salt
Filling
- 4 lg potatoes
- 2 Tbsp butter
- 1/3 cup warmed milk
- 1 med onion, chopped
- 2 tsp butter
Garnish
- 1 lg onion, sliced
- 2 Tbsp butter
Instructions
Dough
- Mix all ingredients and knead until smooth.
- Shape into a ball, cover with damp towel and let rest for 1/2 hour.
- Divide into 4 round balls.
- Roll one round at a time as thin as possible into a rectangle approximately 12"x 9"-- very, very thin. The dough is quite easy to work with.
- Cut into 3" squares.
- Fill with 1 heaping teaspoon mashed potato filling.
- Moisten the edges with warm water and then bring one point of the square to the opposite corner. Press edges together.
- Boil kreplach in water or chicken soup for 20 minutes, uncovered.
- To serve with soup, ladle into bowls.
- To serve as a side dish, saute in butter and serve with sauteed onions.
Filling
- Boil potatoes until soft.
- Add to mixer with milk and melted butter and mix until smooth
- Saute chopped onion until golden brown and add to mashed potatoes.
Garnish
- Saute sliced onion until golden brown in a small amount of butter.
- Place on top of kreplach to serve.
Notes
Use your own favorite mashed potato recipe if you prefer it to the one in this recipe.