KREPLACH

• ½ cup oil
• ½ cup water
• 2 eggs
• 2 ½ cup flour
• Salt to cook

Directions

1. Mix all ingredients well
2. The dough should be quite soft, not sticky and easy to handle. You can add more flour if it’s too sticky or more water if it’s dry.
3. Fill a large pot halfway with water, add salt and bring to a boil.
4. Roll out the dough using flour as needed and cut into approx. 2 1/2“squares.
5. Place a spoon of the filling in the center
6. Fold into a triangle, press the open ends together using a fork.
7. Throw into the boiling water
8. After all the kreplach are in the pot, cook for another 15 minutes or so
9. Let it cool, drain and enjoy.

You can use this dough to make fleishig kreplach for Yom tov or add a milchig filling for Shavous. For fleishig I cook chicken bones in the chicken soup. I use the chicken from around the bones with some sauteed onions as a filling. We squeeze together the 2 points on the side to form a circle for the fleishig kreplach and leave it open for milchig. This is how my mother did it, I guess to differentiate between milchig and fleishig.

This is a great dough for turnovers as well. You can also fill it with an apple filling as a side, mashed potatoes or sauteed vegetables.

I did a long cracker about an inch wide, to put into a scoop of mashed potato. I rolled out the dough, smeared on a thin coat of a mixture of a little sauteed onions, a heaping spoon of mayonnaise and added some spices. You can do onion or garlic powder, cumin, oregano, thyme, rosemary or whatever you have on hand.  It’s really delicious and crunchy.

It’s a great all-purpose dough, use your imagination. I used about a third of the flour WW. The dough wasn’t that soft easy to handle one so I added some oil and water until it was soft and easy to work with. My daughter made it with spelt flour so she needed to add some flour. 

NOTE: Kreplach get bigger after cooking.