Kreplach are a traditional Jewish food – small triangular shaped pasta pockets filled with beef or chicken filling and boiled or sauteed. They are traditionally served at Purim, at the pre Yom Kippur meal1 and on the seventh day of Sukkot, but honestly they’re amazing any time. If you like ravioli or potstickers, you love these little morsels.

1 3/4 cups (7oz or 198g) Better Batter Gluten Free flour
3 eggs
1/2 tsp Salt
3 Tbsp Olive Oil

water or extra flour, as needed.

1 lb finely ground cooked beef or chicken
1 small onion, grated
1 tsp salt

Prepare dough: In a large bowl combine dough ingredients together – this dough should start out thick and floury, and as you knead it, should develop into a relatively stiff, slightly sticky dough. Add a bit of water, 1 tbsp at a time, if the dough is too dry, until you get a dough that is satiny and smooth or add a bit of flour 1tbsp at a time, if the dough is too wet. Once you get a good, satiny textured dough, roll it out thin on floured board, to a thickness between 1/16 and 1/8 inch thick, depending on preference. Cut the dough into 3-inch squares with a straight edge or knife.

Prepare filling: In a small bowl mix filling ingredients well until evenly combined.

Fill squares: Moisten the edge of each square. Place 1 tsp of meat filling in the center of each square. Fold over each square on the diagonal, bringing one point up to touch the point directly opposite, so that a triangle is formed. Pinch the edges together to seal and allow to sit at least 5 minutes. Repeat until all dough and/or filling is used.

To Boil: Slide finished kreplach into boiling water and cook until the dumplings float.
To Saute: Heat oil in a saute pan – you don’t need too much – and saute the kreplach until they brown. Flip and repeat on the other side.

Serve hot.

Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.