Classic Kreplach Dough


  • 2 ea Eggs
  • 3-4 tb Water
  • 1/2 ts Salt
  • pn White Pepper
  • 2 tb Oil
  • 2 c Flour; sifted
  1. Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix 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.
  2. 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.
  3. 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.

Note:   Kreplach are like Jewish ravioli


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