DOUGH:
1¾ C flour
2 eggs
½ tsp. Salt
3 Tbsp.
Oil
FILLING:
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. Great American Season Salt
DOUGH:
in a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.
FILLING:
in a small bowl mix filling ingredients, well. Fill and fold your Kreplach and now they can be either boiled and served in soup or sautéed in oil.
TO BOIL:
Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.
TO FRY/SAUTE:
Heat oil over medium flame in 10-inch skillet. Sauté boiled kreplach until golden brown on both sides. NOTE: Dough will roll out more easily after being wrapped in a damp cloth for one hour. YIELDS: 18 Kreplach