Kreplach Dough
Recipe: #20024
July 08, 2015
Categories: Brunch, Mothers Day, Kosher, Non-Dairy, Vegetarian, Flour, more
"These are Jewish ravioli, very similar to the man-tou or manty stuffed dumplings eaten from Eastern Europe to China. The name krephch is a Yiddish diminutive of the French word crepe–i.e., "little crepe. I have a potato & mushroom filling for kreplach #recipe20026"
Original is 45-50 servings
Ingredients
Nutritional
- Serving Size: 1 (8.5 g)
- Calories 21.7
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 9.3 mg
- Sodium - 29.5 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.6 g
- Sugars - 0 g
- Protein - 1 g
- Calcium - 3.2 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
TO MAKE THE DOUGH & STUFF KREPLACH
Step 1
Sift the flour and salt into a bowl. Make a well in the center and put in the eggs and water.
Step 2
Gradually incorporate the flour into the eggs until you have a stiff dough.
Step 3
Cover bowl and let dough rest while you prepare desired filling.
Step 4
When ready to fill, roll out the dough until 1/16 inch thick on a lightly floured work surface.
Step 5
Use a ravioli cutter or sharp knife to cut the dough into 2-inch squares. Place a heaping teaspoon of filling in the center of each square. Fold the dough over the filling to form a triangle. Wet your fingers and pinch the edges of the dough firmly together to prevent filling from escaping.
TO COOK THE KREPLACH
Step 6
Drop them into boiling salted water or soup and cook for 15 minutes. Drain well if they are to be served separately.
Tips
- Ravioli cutter or sharp knife
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