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Add a photoServings: 8
Ingredients
- 2 c. Flour
- 2 x Large eggs
- 1/2 c. Cool Water
- 1/2 tsp Salt
- 1 Tbsp. Chicken Fat or possibly Oil
- 1 x Egg
- 1 1/2 lb Chuck or possibly Brisket, Grnd
- 1 x Onion, diced
- 1 x Carrot, shredded
Directions
- When I was working for the Jewish Home in Rochester, a wonderful resident by the name of Mary Shapiro, may she rest in peace, told me to get her sister's recipe for kreplach. I did, and this is it! It makes declicious kreplach!
- DOUGH: Mix all ingredients in mixer with dough hooks till dough forms ball. Put dough on floured board & knead for a bit. Divide the dough into 2 and roll thin. Cut into strips & then squares. Fill. Fold into triangles.
- Healthy pinch sides together.
- FILLING: Cook meat in oil with onion & carrot before you grind. After cold, add in egg. Then mix everything together.
- After Kreplach are filled, blast freeze. Throw into plastic bag after frzn.
- When ready to serve, boil in salted water (1 tbsp. regular salt). Boil 20-25 mins., then throw into warm soup. If dough feels sticky, add in a little flour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 8 servings | |
| Calories 377 | |
| Calories from Fat 187 | 50% |
| Total Fat 20.71g | 26% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 1.05g | |
| Cholesterol 137mg | 46% |
| Sodium 234mg | 10% |
| Potassium 327mg | 9% |
| Total Carbs 25.79g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.07g | 1% |
| Protein 20.27g | 32% |
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