Discover how to make traditional Jewish kreplach with this simple recipe. Perfect for serving in soup or fried, they're a delicious treat for any occasion.
To make the dough, mix flour and salt in a bowl. Make a well in the center, add the eggs and water, and mix until a dough forms. Knead on a floured surface until smooth. Cover and let rest for 30 minutes.
For the filling, heat oil in a pan over medium heat. Add onion and cook until soft. Add ground beef, salt, pepper, and garlic powder. Cook until browned. Let cool.
Roll out the dough on a floured surface until thin. Cut into 2-inch squares.
Place a small spoonful of filling in the center of each square. Fold the dough over to form a triangle, pressing the edges to seal.
To cook, either boil in chicken broth for about 10 minutes until they float to the top and are tender, or fry in oil until golden brown.
Serve hot in broth or with a side of your choice.
Notes
Ensure the dough is well-kneaded to be smooth and elastic.
• Roll the dough thinly for delicate, tender kreplach.
• Cook the filling thoroughly before assembling to ensure safety and taste.
• Seal the kreplach edges tightly to prevent them from opening while cooking.
• Let the kreplach rest before cooking to help seal the edges.