Cooking description:
The history of Kreplach goes back to ancient times. Their triangular shape symbolizes three patriarchs: Jacob, Isaac and Abram. For the holiday of Purim in Israel, Kreplach is prepared with dried fruits. And on Shavuyut with cheese or cottage cheese. On other holidays with boiled meat. Kreplach is served with sour cream or any other sauce.
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Flour
Dish: Hot dishes
Cuisine geography: Jewish
Ingredients:
- Meat - 300 grams (boiled)
- Onion - 1 Piece
- Sunflower oil - 3 tbsp. spoons (for frying onions)
- Flour - 2.5-3 Cups
- Sour cream - 3 tbsp. spoons
- Water - 120 Milliliters
- Salt - 0.5 Teaspoons (in the dough)
Servings: 4-5
How to cook "Kreplach"
Prepare your ingredients.
Prepare the dough. Pour flour and salt into a bowl.
Mix sour cream with warm water and pour into flour and salt.
Knead a dough that is stiff but elastic. Let him rest for 20 minutes.
While the dough is resting, fill the creplach. Chop the boiled meat.
Finely chop the onion and fry in oil until golden brown. Add to ground meat.
Season to taste with salt and stir.
Roll out the dough into a thin layer, like for ordinary dumplings. Using a knife and a ruler, cut the dough into 6-7 cm squares.
Place a portion of meat and onions on each square.
Connect the ends of the square to form a triangle.
Boil water in a saucepan, add a little salt and add creplach, stir. After they come up, cook for another 5-6 minutes and take out.
Kreplach are ready. Serve with fried onions or chicken broth.