| Kreplach |
This makes about 30 small kreplach.
For the dough
350g sifted flour
3 eggs (size 3)
2 - 3tbsp cold water
Place the flour and eggs in a food processor fitted with a metal blade and presses for a minute or so. Sprinkle with the water and go on processing for a minute or two. Transfer onto a floured kneading board and kneed for at least 5 minutes, or until the dough is smooth, silky and elastic. Divide the dough into 2 equal parts. Roll into balls and cover with a moist tea towel and rest for at least 30 minutes.
Cheese filling
300g curd cheese
1 egg
1 tbsp sugar
Pinch of salt
Pinch of black pepper
Method
Place all in a small bowl and mix well. Work each ball separately and keep the other cover to prevent drying.
Roll thinly to a 30cmX30cm square. Cut into 16 7.5cm squares.
Put a heaped teaspoon of filling in the centre of each square and brush a little water on the edges. Fold corner-to-corner forming a triangle. Press well to avoid bursting.
Boil slightly salted water in a large pan. Drop the Kreplach a few at the time and bring to the boil. Boil for 4-5 minutes or until tender.
Drain and fry crisply in clarified butter and serve with sour cream. Or drain and serve with melted butter and sour cream. |
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