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Kreplach #5 - meat

Posted by : Lita Lotzkar

 Dough
 
 2 cups flour
 1/4 cup water - cold
 2 eggs
 1/4 tsp. salt
 
 Filling
 
 2 cups cooked leftover meat - ground
 1 egg
 1 onion chopped and browned
 salt and pepper to taste
 
 Make a well in flour, add eggs, salt and water.  Make a soft
 dough.  Knead until smooth, roll out fairly thin.  Cut into
 2 inch strips, and then into squares.  Place spoonful of 
 filling on each square.  Fold to make three-cornered pocket. 
 Press edges firmly.  Boil 20 - 30 minutes in salt water 
 to cover.  Drain and blanch in cold water.  Can be served 
 in soup, or saute in chicken fat or oil & dropped into soup
 or around brisket, with a vegetable dish or with pasta 
 & tomato sauce.

 Source: National Council of Jewish Women Canada

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